Ondeh Ondeh

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!

No Reviews

Ingredients

Adjust Servings
100g palm sugar chopped
20pandan leaves
150ml water
100g glutinous rice flour
40g tapioca flour
30g sugar
1tsp salt
100g fresh grated coconut

Directions

1.

chop 100g palm sugar
Mark as complete
2.

cut 20 pandan leaves into small pieces
Mark as complete
3.

add pandan leaves to blender with 150ml of water
Mark as complete
4.

blend until a smoothie like consistency
Mark as complete
5.

pour it into a cheesecloth, squeeze out the pandan extract and set aside
Mark as complete
6.

sift 100g glutinous rice flour together with 40g tapioca flour in a bowl
Mark as complete
7.

add 30g sugar mixed with 1 tsp salt
Mark as complete
8.

slowly knead in 100ml of pandan extract
Mark as complete
9.

add water depending on the dough consistency
Mark as complete
10.

knead dough till smooth,
Mark as complete
11.

divide dough into 20g portions
Mark as complete
12.

bring a pot of water to boil
Mark as complete
13.

roll them into balls
Mark as complete
14.

press a dent into the center of the ball and knead to form a little pouch
Mark as complete
15.

fill palm sugar in the center and seal it up,
Mark as complete
16.

oll into a ball and drop them into the boiling water
Mark as complete
17.

create a swirl in the water to prevent them from sticking to the pot
Mark as complete
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.
Mark as complete
19.

remove rice balls and coat with fresh grated coconut
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!