Pandan Coconut (Onde Onde) Mochi Cookies

Name: Pandan Coconut (Onde Onde) Mochi Cookies
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Ingredients: 4 tbsp fine granulated sugar; 60 g salted butter; 1 egg; 3/4 cup all-purpose flour; ½ tsp baking powder; 1 tsp pandan flavouring; 1/4 cup glutinous rice flour; 1 tbsp sugar; Palm sugar syrup (20g palm or brown sugar melted in 1/4 cup water); 1/2 tsp sunflower oil; icing mixture (4 tbsp coconut milk + 1/2 cup icing sugar); 10 g desiccated coconut (for sprinkling)

13 steps

Prep:30minCook:16min

This cookie is inspired by Onde Onde, which is a green, pandan flavoured sticky dessert ball coated with shredded coconut with palm sugar filling on the inside. To mimic the palm sugar filling, a palm sugar mochi replaces it, giving it a surprising texture when you bite into this cookie. I love the contrasting texture and pleasant aroma that pandan and coconut bring. For those unfamiliar with pandan, they are also known as screwpine leaves and is popularly used for flavouring in cuisines in Southeast Asia. This batch of cookies makes 12 pieces and stores well in airtight container. I followed Asian Food Network’s recipe except for the mochi where I microwaved mine instead of steaming it. I have made microwave mochi desserts before and love the convenience of using microwave to cook it quickly.

Updated at: Thu, 17 Aug 2023 06:02:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories140.8 kcal (7%)

Total Fat6.4 g (9%)

Carbs19.3 g (7%)

Sugars10.3 g (11%)

Protein1.7 g (3%)

Sodium62.5 mg (3%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Make the cookie dough

Step 1

Using a hand-held mixer, cream the butter, and add sugar to mix until pale and fluffy. Add the egg and beat till even. Add the pandan flavoring.

Step 2

Sift the flour and baking powder into the mixture, then fold in. It will look like thick icing. Cover and chill for 30-60 mins.

Prepare the mochi

Step 3

Add the glutinous rice flour, sugar and palm sugar syrup together. Mix well and cover bowl (I used Saran wrap), then microwave for 30 seconds

Step 4

Once cooked, add oil and stretch out the mochi using 2 hands (wear food safe gloves to avoid sticking) for a few minutes till smooth and elastic

Step 5

Cover and rest in fridge for 10-15 mins

Roll and prepare

Step 6

Remove icing from fridge and divide batter into 12 pieces evenly

Step 7

Remove mochi from fridge and also divide into 12 small balls

Make the cookies

Step 8

Preheat oven to 325F

Step 9

Flatten cookie dough with palm and make a disc with thumb. Add a mochi ball in centre and gently close cookie dough over it. Place on parchment lined baking sheet

Step 10

Repeat to make 12 cookies, giving ample space between cookies

Step 11

Bake for 13-15 mins till edges turn golden brown. Remove and cool completely on rack