Ondeh ondeh is one of my all-time favourite Nyonya desserts. It’s actually a boiled glutinous rice ball filled with molten gula melaka (coconut palm sugar) and coated with crunchy grated coconut. The hero of the dessert has got to be the gula melaka so buy the best type you can find. Geylang Serai market is a good place to get some.
The best thing about the ondeh ondeh is that explosion of sweet, fragrant gula melaka in the mouth when you bite into it. Also, not forgetting that springy (‘QQ’) texture of the glutinous rice ball. It’s such a delicious pairing.
Enjoy this recipe! 🙂
Ondeh Ondeh Recipe
Ingredients (makes 28 pieces)
210g glutinous rice flour
20 pandan leaves, coarsely chopped
100g gula melaka (coconut palm sugar), pounded till fine
150g fresh coconut, grated
pinch of sea salt
1. Toss the grated coconut with a pinch of sea salt and steam on high heat for about 3 minutes. Set aside.
2. Combine the pandan leaves and water in a food processor and blend till fine. Strain the mixture to extract the pandan juice.
3. Place the flour in a large mixing bowl. Gradually add the pandan juice (about 210ml) and knead till you get a pliable and smooth dough.
4. Bring a pot of water to the boil.
5. Pinch out a small ball of dough (approx. 1″ diameter) and flatten it with your palm.
6. Spoon 1/2 teaspoonful of gula melaka in the middle and gather up the edges of the dough to ensure the sugar is properly sealed. Roll into a ball between your palms and transfer onto a clean dry plate.
7. Gently drop the balls into the boiling water and allow to cook till they float to the surface.
8. Use a slotted spoon to remove the balls, roll them in the grated coconut and transfer onto a clean, dry plate. Enjoy!