Ondeh Ondeh

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

1. 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.
2. Chop the gula melaka finely. U can also grate the sugar with a grater.
3. Prepare the pandan dough by mixing the flour and pandan juice together. While doing that, bring a pot of water to boil.
4. 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.
5. 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.
6. 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.

Ondeh Ondeh

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• Author: Cherie
• Total Time: 40 minutes
• Yield: 20 Pcs 1x

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Description

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.

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Ingredients

Units MUS Scale 1x2x3x

• 112g glutinous rice flour
• 10g tapioca flour
• 90g pandan juice, slightly warm*
• 40g gula melaka, chopped finely
• 40g dessicated coconut*

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Instructions

1. Place glutinous rice flour and tapioca flour together in a mixing bowl. Whisk both flour together to mix well.
2. Make a well in the centre of the mixing bowl. Slowly stream in the warm pandan juice while stirring with a spatula. Reserve about 1/4 of the pandan juice while mixing the dough. Slowly add remaining pandan juice while using your hand to mix and knead the dough slightly. The dough should come together to a soft dough. Do not add too much water as it will make the dough sticky.
3. Bring a pot of water to boil on the stove.
4. Portion the dough into 10g – 12g each (should yield about 18 – 20 balls of dough).
5. Taking 1 of the dough, roll into a ball between your palms. If the dough is dry or cracks, dab some water onto cracked parts and roll to smooth the dough. Using your thumb, make an indentation in the middle, gradually making the dough into the shape of a “bowl”. Try to do this as thin as possible without cracking the dough.
6. Spoon about 1/4 heaping tsp of gula melaka into the “bowl”. Gather and seal the edges. Roll between your palms into a smooth round shape. Dab some water onto the dough to smooth cracks if needed. Set aside and repeat for all remaining dough.
7. Once the pot of water comes to a boil, drop the balls of dough gently into the pot. Stir constantly to prevent sticking to bottom of pot. When the balls of dough float to the surface, continue to simmer for 1 – 2 mins before scooping out.
8. Remove the balls with a slotted spoon. Roll on dessicated coconut to coat. Serve warm.

Notes

For a softer and elastic dough, I recommend to use slightly warm pandan juice (around 40C). You may add 1/8 tsp pandan paste for extra flavor and color.

To get pandan juice, blend 10 pandan leaves with 125ml water. Drain to yield about 90ml of juice. Warm the juice slightly in a small saucepan.

The pandan juice should not be too hot, as it can make the dough sticky and limp. If that happens, add a little more glutinous rice flour and mix till the dough is no longer sticky.

I am using dessicated coconut here for convenience. For tastier ondeh ondeh, use freshly grated coconut. Steam about 120g of grated coconut with 1/8 tsp salt over high heat for about 5 mins. Set aside to cool while you make the ondeh ondeh.

• Prep Time: 30 Mins
• Cook Time: 10 Mins
• Method: Boil

Keywords: Ondeh Ondeh, Coconut, Pandan

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