I first saw onde onde kosong on Shirley’s blog. Kosong? Empty? Well, my favourite thing about onde onde is the palm sugar filling that oozes out when I bite into it. But then again, it very tedious to make. If you want the filling to ooze, you have to chop the sugar really fine and the wrapping process is so so difficult. If you chop it coarsely, chances are it won’t finish melting by the end of the cooking process. So I guess incorporating sugar directly in the dough could be a good idea.
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