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
Instructions
- Mix the grated coconut with salt, and steam over rapidly boiling water for 6-7 minutes. Remove and set aside to cool.
- In a small mixing bowl, combine all the ingredients. Mix well.
- Steam taro slices until soft. Mash while still hot through a metal sieve.
- In a small saucepan, heat the coconut milk and salt until just warm. Remove from heat and set aside to cool.
- Add the water and a tinge of violet colouring.
- 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.
- 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.
- 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.
For the coconut coating
For the nutty filling
To prepare dumpling
To cook and finish
