Ondeh Ondeh

Indulge in the sweet, chewy delight of Ondeh Ondeh, a traditional Malaysian treat bursting with pandan flavor and a molten palm sugar center. Perfect for festive gatherings or a unique dessert to impress your guests.

• 200 grams glutinous rice flour
• 150 ml pandan juice
• 1 teaspoon salt
• 100 grams palm sugar
• 50 grams grated coconut
• 1 teaspoon sugar

Method

1. 1

   In a mixing bowl, combine glutinous rice flour, pandan juice, and salt. Mix until a dough forms.

2. 2

   Divide the dough into small balls (about 20 grams each). Flatten each ball, place a piece of palm sugar in the center, and carefully wrap the dough around the sugar, rolling it into a ball.

3. 3

   Bring a pot of water to a boil. Drop the filled dough balls into the boiling water and cook until they float to the top, which takes about 5 minutes.

4. 4

   Remove the cooked balls with a slotted spoon and place them on a plate to cool slightly.

5. 5

   In a small bowl, combine grated coconut with sugar. Mix well.

6. 6

   Roll the warm ondeh ondeh balls in the grated coconut mixture until they are well coated.

7. 7

   Serve immediately and enjoy the burst of sweetness from the palm sugar inside each ball.