Saturday, February 15, 2020

Cook: Ondeh-ondeh

Ondeh-ondeh is this little tiny glutinous rice ball filled with palm sugar, coated in shredded coconut. I love eating this when I am back in Malaysia. I found some shredded coconut in Waitrose, Dubai Marina Mall and I brought some palm sugar back from my last visit back home in Malaysia, so decided to give it a try since the recipe looks pretty straightforward.

I love how the palm sugar came bursting into my mouth when I pop the ondeh-ondeh in.

INGREDIENTS (Makes 24 ondeh-ondeh):

1. 250g glutinous rice flour
2. 200ml water plus few drops of pandan extract or 200ml pandan juice (blend 10 pandan leaves with 220ml of water and squeeze the juice out)
3. 150g palm sugar (Gula Melaka), chopped into small pieces
4. 100g grated coconut
5. A pinch of sea salt


1. First, mix the shredded coconut with a pinch of salt.

2. Steam them for 2 minutes, then set aside to cool down.
3. Mix the glutinous rice flour with water until it becomes pliable dough, then add the pandan extract and mix well.
4. Take 40g of the dough and place them into boiling water.
5. When the dough float to the surface of the water, remove them and place them back into the remaining dough as shown.

6. Mix well and at this point, you can see that the texture of the dough changed into a more sticky version. 
7. Let the dough rest for 15 minutes.

8. Divide the dough into 24 little balls. Then flatten them and add the palm sugar pieces in the centre. Then roll them.

9. Place the balls into boiling water and remove them once they are cooked and float on the surface.

TIPS: Once you make the balls, put them into the boiling water within a few minutes, otherwise the palm sugar will start to seep out as shown in the photo. 

10. Roll the cooked ondeh-ondeh in shredded coconut and serve.
11. Enjoy!

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