Singapore Ondeh Ondeh
Soft, chewy pandan-flavored glutinous rice balls filled with liquid palm sugar (gula melaka) and coated in freshly grated coconut. A popular traditional sweet snack.
🧂 Ingredients
- 250 g Glutinous rice flour
- 2 tbsp Pandan extract
- 150 ml Water(warm)
- 100 g Gula melaka (palm sugar)(chopped into small cubes)
- 200 g Freshly grated coconut(steamed for 5 minutes to prevent spoilage)
- 1/2 tsp Salt
👨🍳 Instructions
- 1
In a bowl, combine glutinous rice flour and salt. Gradually add pandan extract and warm water, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth.
💡 Tip: The dough should not be sticky. Adjust flour or water if needed. - 2
Take a small portion of dough (about a tablespoon), flatten it in your palm, and place a cube of gula melaka in the center. Carefully wrap the dough around the sugar to form a ball, ensuring there are no cracks.
💡 Tip: Pinch tightly to seal the sugar inside. - 3
Repeat with the remaining dough and gula melaka until all are formed into balls.
⏱️ 15 minutes - 4
Bring a pot of water to a rolling boil. Gently drop the ondeh ondeh balls into the boiling water. Cook until they float to the surface, which indicates they are cooked through.
⏱️ 5 minutes💡 Tip: Do not overcrowd the pot. - 5
Using a slotted spoon, remove the cooked ondeh ondeh and immediately roll them in the steamed grated coconut until evenly coated.
💡 Tip: Coat while they are still warm. - 6
Serve immediately or store in an airtight container. Best enjoyed fresh.
💡 Pro Tips
- ✓Ensure the gula melaka is completely enclosed to prevent it from leaking out during cooking.
- ✓Steaming the grated coconut helps to preserve it and adds a lovely aroma.
- ✓If the dough is too sticky, add a little more glutinous rice flour. If too dry, add a teaspoon of water at a time.
🔄 Variations
- Add a few drops of green food coloring to the dough for a more vibrant color.
- Experiment with different fillings like sweet bean paste or durian paste (for the adventurous!).