A refreshing, fruity orange chiffon cake. Soft and fluffy in texture, you will fall in…
Disclosure: This post may contain affiliate links. Please read my disclosure for more info.
No matter if it’s called Ondeh Ondeh, or Onde Onde, these bite sized chewy glutinous rice balls are delicious. Fall in love with this popular Southeast Asian snack at your first bite – with the burst of melted gula melaka filling! Make this anytime with ingredients at home for a quick snack.
How Do These Ondeh Ondeh Taste Like?
Fall in love with these ondeh ondeh on your first bite, especially with the gula mekala syrup (palm sugar) bursting in your mouth! The chewy pandan flavored dough goes really well with the gula melaka filling and the grated coconut on the outside.
You will find that this ondeh ondeh dough is “QQ” chewy – not the soft type of chewiness. The dough and grated coconut is not sweetened, so don’t worry too much about the gula melaka syrup being too sweet. It hits a good balance for a sweet snack!
What Ingredients Do I Need For This Ondeh Ondeh Recipe?
- Glutinous Rice Flour: Do note that different brands of glutinous rice flour absorb water differently. You may need to adjust the amount of water accordingly. There is also no substitute for the glutinous rice flour. Do not use tapioca flour to replace.
- Tapioca Flour: Tapioca flour adds chewiness to the ondeh ondeh. You can use any brand you prefer.
- Pandan Juice / Pandan Paste: You can add some pandan paste for added flavor and color.
- Gula Melaka: Chop or grate the gula melaka finely.
- Freshly Grated Coconut / Dessicated Coconut: Try to use freshly grated coconut whenever possible. Otherwise, dessicated coconut is a convenient alternative.
How To Make Ondeh Ondeh
- If you are using freshly grated coconut, steam it with some salt. Set it aside to cool completely. Skip this step if you are using dessicated coconut.
- Chop the gula melaka finely. U can also grate the sugar with a grater.
- Prepare the pandan dough by mixing the flour and pandan juice together. While doing that, bring a pot of water to boil.
- Portion the dough around 10g each. Wrap dough with chopped gula melaka. Roll the dough into a ball. Continue to do that for the rest of the dough.
- Once the water in the pot comes to a boil, drop the balls of dough gently into the boiling water. Stir constantly to prevent sticking to the bottom of the pot. The balls are cooked once they float.
- Scoop and drain the balls and roll them in the coconut.
Easy Method To Make Ondeh Ondeh
In this recipe, I am using dessicated coconut for convenience.
If you have fresh pandan juice and fresh coconut, use them for tastier ondeh ondeh! On the other hand, if you do not have fresh pandan leaves and/or fresh coconut at home, you can always make ondeh ondeh easily with ingredients you already have!
Simply use pandan paste and dessicated coconut for substitution, and you can make this quick snack anytime!
How Can I Store This Snack?
Ondeh ondeh is always best consumed on the same day you make them. Note that the ondeh ondeh will tend to get less soft as it sits in room temperature. If needed, you can always bring your steamer to a boil, off the heat and steam the ondeh ondeh for about 3 mins to warm it up.