Ondeh Ondeh – 椰糖椰丝球

A classic Malay kueh with such a cute name like ondeh ondeh. We would be crazy to leave this out! Imagine QQ (chewy) glutinous rice balls oozing with Gula Melaka (palm sugar) and coated with fresh coconut shreds. Dyed into a natural green colour from the juice of pandan (screwpine) leaves.

These gula melaka bombs are sure to have you going for more once you have your first!

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  • Servings: 3

  • Time: 10 min

  • Skill: Intermediate

Ingredients

  1. 100g palm sugar chopped

  2. 20 pandan leaves

  3. 150ml water

  4. 100g glutinous rice flour

  5. 40g tapioca flour

  6. 30g sugar

  7. 1 tsp salt

  8. 100g fresh grated coconut

  9. 100g palm sugar chopped

  10. 20 pandan leaves

  11. 150ml water

  12. 100g glutinous rice flour

  13. 40g tapioca flour

  14. 30g sugar

  15. 1 tsp salt

  16. 100g fresh grated coconut

Instructions

  1. chop 100g palm sugar

  2. cut 20 pandan leaves into small pieces

  3. add pandan leaves to blender with 150ml of water

  4. blend until a smoothie like consistency

  5. pour it into a cheesecloth, squeeze out the pandan extract and set aside

  6. sift 100g glutinous rice flour together with 40g tapioca flour in a bowl

  7. add 30g sugar mixed with 1 tsp salt

  8. slowly knead in 100ml of pandan extract

  9. add water depending on the dough consistency

  10. knead dough till smooth,

  11. divide dough into 20g portions

  12. bring a pot of water to boil

  13. roll them into balls

  14. press a dent into the center of the ball and knead to form a little pouch

  15. fill palm sugar in the center and seal it up,

  16. oll into a ball and drop them into the boiling water

  17. create a swirl in the water to prevent them from sticking to the pot

  18. when the they start to float cook for another 2 mins, take on out and check if the palm sugar has melted all the through.

  19. remove rice balls and coat with fresh grated coconut

  20. chop 100g palm sugar

  21. cut 20 pandan leaves into small pieces

  22. add pandan leaves to blender with 150ml of water

  23. blend until a smoothie like consistency

  24. pour it into a cheesecloth, squeeze out the pandan extract and set aside

  25. sift 100g glutinous rice flour together with 40g tapioca flour in a bowl

  26. add 30g sugar mixed with 1 tsp salt

  27. slowly knead in 100ml of pandan extract

  28. add water depending on the dough consistency

  29. knead dough till smooth,

  30. divide dough into 20g portions

  31. bring a pot of water to boil

  32. roll them into balls

  33. press a dent into the center of the ball and knead to form a little pouch

  34. fill palm sugar in the center and seal it up,

  35. oll into a ball and drop them into the boiling water

  36. create a swirl in the water to prevent them from sticking to the pot

  37. when the they start to float cook for another 2 mins, take on out and check if the palm sugar has melted all the through.

  38. remove rice balls and coat with fresh grated coconut