👨‍🍳 Instructions

1. 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. 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. 3

   Repeat with the remaining dough and gula melaka until all are formed into balls.

   ⏱️ 15 minutes
4. 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. 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. 6

   Serve immediately or store in an airtight container. Best enjoyed fresh.