📝 About This Recipe
A beloved staple of Peranakan and Malay cuisine, Ondeh Ondeh are delightful boiled rice cake balls infused with the aromatic fragrance of fresh pandan juice. Each bite offers a sensory contrast between the chewy, pillowy texture of the glutinous rice flour and a dramatic, molten core of dark palm sugar. Coated in salty-sweet grated coconut, these emerald-green treats are a masterclass in Southeast Asian dessert craftsmanship, delivering an unforgettable 'explosion' of flavor in every mouthful.
🥗 Ingredients
The Pandan Dough
- 250 grams Glutinous Rice Flour (sifted)
- 10-12 pieces Fresh Pandan Leaves (washed and cut into 1-inch pieces)
- 150 ml Water (for blending with pandan)
- 30 grams Rice Flour (to provide structure and prevent sagging)
- 1/4 teaspoon Pandan Extract (optional, for a deeper green color)
The Molten Filling
- 150 grams Gula Melaka (Palm Sugar) (finely chopped or shaved)
The Coconut Coating
- 150 grams Fresh Grated Coconut (white part only)
- 1/2 teaspoon Fine Sea Salt
- 1 piece Pandan Leaf (knotted, for steaming)
👨🍳 Instructions
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1
Prepare the coconut coating: Mix the freshly grated coconut with the sea salt in a shallow heat-proof dish. Place the knotted pandan leaf on top and steam for 5-8 minutes. This prevents the coconut from spoiling quickly and softens its texture. Set aside to cool.
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2
Create the pandan juice: Blend the cut pandan leaves with 150ml of water until a fine pulp forms. Strain through a muslin cloth or fine-mesh sieve, squeezing hard to extract exactly 120-130ml of concentrated green juice.
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3
In a large mixing bowl, whisk together the glutinous rice flour and rice flour. Make a well in the center.
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4
Gradually pour the pandan juice into the flour mixture. Use your hands or a spatula to mix until a soft, pliable dough forms. If the dough is too dry and cracks, add a teaspoon of water; if too sticky, add a dusting of glutinous rice flour.
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5
Knead the dough for about 2-3 minutes until it is smooth and uniform in color. Cover with a damp cloth to prevent it from drying out while you work.
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6
Prepare the filling: Ensure your Gula Melaka is finely chopped. If the pieces are too large, they won't melt during the short boiling time.
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7
Pinch off a small piece of dough (about 15g) and roll it into a smooth ball roughly the size of a large marble.
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8
Use your thumb to create a deep indentation in the center of the ball, forming a small cup shape. Be careful not to make the walls too thin at the bottom.
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9
Place about 1/2 teaspoon of chopped Gula Melaka into the center. Carefully pinch the edges of the dough together to seal the ball completely. Roll it gently between your palms again to ensure a smooth, round finish with no cracks.
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10
Bring a large pot of water to a rolling boil. Prepare a separate bowl of room temperature water nearby.
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11
Gently drop the balls into the boiling water. Do not overcrowd the pot; work in batches if necessary. Initially, they will sink to the bottom.
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12
Once the Ondeh Ondeh float to the surface, let them cook for an additional 1-2 minutes. This extra time ensures the sugar inside is fully melted into a liquid syrup.
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13
Use a slotted spoon to remove the balls and drop them briefly into the bowl of room temperature water for 5 seconds to remove excess starch, then immediately transfer them to the tray of grated coconut.
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14
Roll the balls in the salted coconut until they are generously and evenly coated. Transfer to a serving platter.
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15
Allow the Ondeh Ondeh to cool slightly for 10 minutes before serving. This allows the syrup inside to stabilize so it doesn't scald the tongue.
💡 Chef's Tips
Always use high-quality Gula Melaka (dark Malaysian palm sugar) for the best smoky, butterscotch-like flavor. If the dough is cracking while you shape it, it is too dry; moisten your palms with a bit of water to hydrate the dough as you roll. Ensure there are no air bubbles trapped inside when sealing the sugar, or the balls might burst during boiling. Steaming the grated coconut is a crucial step to ensure it stays fresh and fluffy for several hours at room temperature. Don't be tempted to use desiccated coconut from a packet; the texture is too dry and won't adhere properly to the rice balls.
🍽️ Serving Suggestions
Serve at room temperature alongside a cup of hot Teh Tarik (pulled tea) or black Kopi. Arrange on a platter lined with fresh banana leaves for an authentic, rustic presentation. Pairs beautifully with other Nyonya Kuih like Kuih Lapis or Bingka Ubi for a traditional afternoon tea spread. For a modern twist, serve with a side of coconut milk ice cream to complement the warm molten center.