Ondeh-ondeh

Nutrition · per serving

Steps

1. 1

   Bring a small steamer or a pot with a steaming basket to the boil. Spread the grated coconut in a heatproof dish, mix with the salt, and steam for 3-4 minutes just to warm it through and lightly season it. Set aside for coating later.

   80 g fresh or frozen grated coconut1/4 tsp salt
2. 2

   Place the glutinous rice flour in a bowl. Add the pandan extract or pandan juice, then mix with your fingers. Add the warm water a little at a time until a soft, smooth, non-sticky dough forms. You may not need all the water; the dough should feel like soft modelling clay and not crack when pressed.

   120 g glutinous rice flour60 ml pandan extract or pandan juice25-35 ml warm water
3. 3

   Divide the dough into 8 equal pieces. Flatten one piece into a small disc, place about 1 teaspoon of finely chopped palm sugar in the centre, then pinch and roll gently to seal completely. Repeat with the remaining dough and sugar. Make sure there are no cracks, or the sugar may leak during boiling.

   40 g gula Melaka or palm sugar, finely chopped
4. 4

   Bring a pot of water to a gentle boil. Drop in the filled balls and cook for 3-4 minutes, stirring once gently so they do not stick to the bottom. When they float and the surface looks slightly glossy, they are cooked through.

5. 5

   Lift the cooked ondeh-ondeh out with a slotted spoon, let excess water drip off briefly, then roll them immediately in the warm salted coconut so the coating adheres well.

   80 g fresh or frozen grated coconut1/4 tsp salt
6. 6

   Serve warm or at room temperature. Eat carefully on the first bite, as the melted palm sugar centre will be hot and syrupy.

Origin & History

Ondeh-ondeh is a beloved kuih found across Malaysia, especially in Malay and Peranakan home cooking and markets. These pandan-scented glutinous rice balls are known for their molten gula Melaka centre, a hallmark of Southeast Asian sweets that celebrate coconut and palm sugar.