Delicious Homemade Ondeh-Ondeh Recipe

Ingredients

200g glutinous rice flour
20g pandan juice
150ml water
100g gula Melaka (palm sugar), finely chopped
200g grated coconut
1/2 teaspoon salt
2 pandan leaves, cut into small pieces

Steps and instructions

Begin by steaming the grated coconut with a pinch of salt for about 2-3 minutes. Once done, set it aside to cool.
In a large mixing bowl, add the glutinous rice flour, pandan juice, and water. Mix these ingredients until a dough forms.
Divide the dough into small portions, about the size of a small lime.
Flatten each portion of the dough in your palm and add a small amount of the finely chopped gula Melaka in the center.
Carefully fold the edges of the dough to seal the gula Melaka inside, then roll it into a ball.
Repeat steps 4 and 5 with the remaining dough and gula Melaka.
Bring a pot of water to boil. Add in the balls of dough, cooking them until they float to the surface.
Once the balls are floating, remove them with a slotted spoon and roll them in the steamed grated coconut.
Finally, serve the Ondeh-Ondeh while it is still warm and enjoy!

Tools for making

Mixing Bowl - A large bowl for mixing the dough ingredients.
Steamer - Used to steam the grated coconut and cook the Ondeh-Ondeh.
Slotted Spoon - A utensil with slots or holes that allows you to remove the cooked Ondeh-Ondeh from the boiling water.
Knife - Used to finely chop the gula Melaka.

Recipe variations

Using different fillings such as peanut butter, chocolate, or red bean paste instead of gula Melaka.
Adding a teaspoon of pandan essence or extract to the dough for a stronger pandan flavor.
Replacing glutinous rice flour with regular rice flour for a different texture.
Experimenting with different coatings for the Ondeh-Ondeh, such as sesame seeds or crushed peanuts.
Making a vegan version by using coconut oil instead of butter in the dough and opting for a vegan-friendly filling.
Creating a savory version by using a filling like grated cheese or cooked minced meat.
Adding a teaspoon of rose water or orange blossom water to the dough for a floral twist.
Combining different flavors by using multiple fillings in one Ondeh-Ondeh.
Making bite-sized mini Ondeh-Ondeh by shaping the dough into smaller balls.
Serving the Ondeh-Ondeh with a drizzle of palm sugar syrup or a side of coconut cream for an extra indulgence.

Recipe overview

Ondeh-Ondeh is a popular traditional dessert in Malaysia and Singapore. These delightful bite-sized treats are made from glutinous rice flour infused with pandan juice, filled with molten gula Melaka (palm sugar), and coated with steamed grated coconut. When you bite into an Ondeh-Ondeh, the melted palm sugar bursts in your mouth, making it a sweet and exciting treat to eat. This easy-to-follow recipe will guide you step-by-step in making your own Ondeh-Ondeh at home. Enjoy the process of making these tasty treats and indulge in the unique and sweet flavor that this Southeast Asian dessert has to offer.

Common questions

Can I use regular rice flour instead of glutinous rice flour?
No, using regular rice flour will not give you the desired texture for Ondeh-Ondeh. Glutinous rice flour is necessary to achieve the chewy texture.
Where can I find pandan juice?
Pandan juice can be found in some Asian grocery stores or you can make it at home by blending pandan leaves with water and straining the mixture.
Can I use other types of sugar instead of gula Melaka?
While gula Melaka adds a unique flavor to Ondeh-Ondeh, you can substitute it with regular palm sugar or even brown sugar if gula Melaka is not available.
Can I skip the step of steaming the grated coconut?
No, steaming the grated coconut with salt helps to enhance the flavor and remove any raw taste. It is an important step in the recipe.
Can I make the dough in advance?
It is best to make the dough just before cooking as it can dry out and become difficult to work with if left for too long.
Can I store Ondeh-Ondeh?
Ondeh-Ondeh is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a steamer before serving.

Serving dishes and utensils

Steamer - Used to steam the grated coconut.
Mixing Bowl - For mixing the glutinous rice flour, pandan juice, and water to form the dough.
Knife - To finely chop the gula Melaka (palm sugar).
Slotted Spoon - Used to remove the cooked Ondeh-Ondeh from the boiling water.
Pot - Used to boil the water for cooking the Ondeh-Ondeh.

Origin stories

Ondeh-Ondeh is a beloved traditional snack that hails from the Southeast Asian region, precisely from Malaysia and Indonesia. This sweet treat, known by different names across the region, is deeply cherished and has been passed down through generations. Small, but packed with flavor, Ondeh-Ondeh is a testament to the region's love for coconut and palm sugar. The snack is unique in that it bursts with sweet liquid gula Melaka as one bites into it, a delightful surprise that has charmed many. Its vibrant green color, derived from the juice of pandan leaves, not only adds to its visual appeal but also imparts a unique aroma. This humble dessert encapsulates the essence of Southeast Asian cuisine – simple ingredients, distinct flavors, and a rich cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.