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Sugar-stuffed glutinous rice balls (onde-onde)

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Leanne Kitchen

Abstract

These are a popular sweet in Malaysia, Singapore and Indonesia (where they are called klepon) and are eaten as a morning or afternoon snack. While not difficult to make, it takes a bit of practise to fashion the dough around the chopped sugar to form neat balls - dont worry if yours end up being misshapen, they will still be delicious! The sugar turns to liquid when these cook, so be wary when they’re hot as the sugar can burn your mouth. Use finely grated frozen coconut you prefer it to shredded.


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