Ondeh Ondeh

Preparation time

20 Minutes

Cooking time

15 Minutes

Serves

25

A classic Malay kuih (cakes, or pastries), taking one bite into the gooey Gula Melaka centre will have you wanting more.

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Learn how to cook this coconut covered treat by following our easy video and recipe.

Cooking Tips

How To Extract Fresh Pandan Juice

Blend 10 Pandan leaves with 220 ml water and sieve.

Ingredients

250
grams
Glutinous Rice Flour
150
grams
Gula Melaka
, also known as Palm Sugar, finely chopped
A pinch of
Sea Salt
, to taste
200
millilitres
Pandan Juice
100
grams
Coconut
, grated

Directions

Mix in a little salt to the grated coconut and steam for about 2 to 3 minutes. Let it cool completely.
Add pandan juice to the glutinous rice flour in a large bowl, and knead lightly.
Boil a pot of water. Pinch a small piece of dough, about 15 grams, and flatten lightly.
Fill the center of the dough with palm sugar. Roll in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water.
When the rice balls float to the surface, remove them with a slotted spoon and drain any excess water.
Coat the rice balls with grated coconut before serving

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