Ondeh Ondeh

Desserts
Sides/Snacks

Easy Level:

Slightly less easy

Cook Time:

30 Mins & Under

Servings:

3

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!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
palm sugar chopped
0.00
g
g
palm sugar chopped
0.00
pandan leaves
0.00
pandan leaves
0.00
ml
ml
water
0.00
ml
ml
water
0.00
g
g
glutinous rice flour
0.00
g
g
glutinous rice flour
0.00
g
g
tapioca flour
0.00
g
g
tapioca flour
0.00
g
g
sugar
0.00
g
g
sugar
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
g
g
fresh grated coconut
0.00
g
g
fresh grated coconut

Steps

1

chop 100g palm sugar
chop 100g palm sugar
Mark as completed

2

cut 20 pandan leaves into small pieces
cut 20 pandan leaves into small pieces
Mark as completed

3

add pandan leaves to blender with 150ml of water
add pandan leaves to blender with 150ml of water
Mark as completed

4

blend until a smoothie like consistency
blend until a smoothie like consistency
Mark as completed

5

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

6

sift 100g glutinous rice flour together with 40g tapioca flour in a bowl
sift 100g glutinous rice flour together with 40g tapioca flour in a bowl
Mark as completed

7

add 30g sugar mixed with 1 tsp salt
add 30g sugar mixed with 1 tsp salt
Mark as completed

8

slowly knead in 100ml of pandan extract
slowly knead in 100ml of pandan extract
Mark as completed

9

add water depending on the dough consistency
add water depending on the dough consistency
Mark as completed

10

knead dough till smooth,
knead dough till smooth,
Mark as completed

11

divide dough into 20g portions
divide dough into 20g portions
Mark as completed

12

bring a pot of water to boil
bring a pot of water to boil
Mark as completed

13

roll them into balls
roll them into balls
Mark as completed

14

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

15

fill palm sugar in the center and seal it up,
fill palm sugar in the center and seal it up,
Mark as completed

16

oll into a ball and drop them into the boiling water
oll into a ball and drop them into the boiling water
Mark as completed

17

create a swirl in the water to prevent them from sticking to the pot
create a swirl in the water to prevent them from sticking to the pot
Mark as completed

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.
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 completed

19

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

More of what you like. Bookmark these recipes.

15-min Hot Plate Steak

15 Minutes Hotplate Steak

Airfryer
Beef
Mains
Sides/Snacks

Almond Pulp Granola

Breakfast
Halal
Oven
Sides/Snacks
Vegan
Vegetarian

No-Bake Almond Pulp Energy Balls

Halal
Sides/Snacks
Vegan
Vegetarian

Miso Sticky Date Pudding

Appliances
Desserts
Fusion
Hari Raya

Almond Butter

Breakfast
Halal
Sides/Snacks
Vegan
Vegetarian

Sticky Date Cookies

Desserts
Fruits
Halal
Oven
Sides/Snacks
Vegan
Vegetarian

High Protein Mac and Cheese

Mains
Pasta
Poultry
Sides/Snacks

Tofu Egg Mayo Sando

Japanese
Poultry
Sides/Snacks
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd