• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Sweet Asian desserts like these taro onde-onde do make a sweet and delightful snack!

Recipe Ingredient

  • Coconut coating
  • 200g freshly grated coconut (white flesh only)
  • 1/2 tsp salt
  • Filling
  • 40g peanut butter
  • 40g toasted peanuts, coarsely pounded
  • 1 tbsp toasted sesame seeds
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Dough
  • 80g taro (yam), sliced
  • 125ml thick coconut milk
  • 1/2 tsp salt
  • 55ml water
  • A tinge of violet edible colouring
  • 150g glutinous rice flour
  • 1 tbsp cornflour


    For the coconut coating
  1. Mix the grated coconut with salt, and steam over rapidly boiling water for 6-7 minutes. Remove and set aside to cool.
  2. For the nutty filling
  3. In a small mixing bowl, combine all the ingredients. Mix well.
  4. To prepare dumpling
  5. Steam taro slices until soft. Mash while still hot through a metal sieve.
  6. In a small saucepan, heat the coconut milk and salt until just warm. Remove from heat and set aside to cool.
  7. Add the water and a tinge of violet colouring.
  8. Place the glutinous rice flour and cornflour in a mixing bowl. Add the mashed taro and cooled coconut milk mixture. Knead into a soft dough.
  9. Form dough into small balls. Pushing with a finger, make a well in the centre of each ball of dough and place a little filling in it. Wrap the dough around the filling to seal it completely. Roll back into a ball.
  10. To cook and finish
  11. Bring a pot of water to boil. Drop the balls into the boiling water without over-crowding. When they float, remove with a slotted spoon and roll them in the grated coconut.
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