Ondeh Ondeh — Print Recipe — The Culinary Codex

Emerald-green glutinous rice balls filled with liquid gula melaka (palm sugar) that bursts in your mouth, coated in freshly grated coconut — tiny jewels of Southeast Asian confection.

Ingredients

200g glutinous rice flour
150ml pandan juice (from 10 pandan leaves blended with water and strained)
Pinch of salt
120g gula melaka (palm sugar), grated or chopped into small pieces
150g fresh grated coconut, steamed briefly with a pinch of salt

Instructions

1 Blend pandan leaves with a little water, strain to get vivid green pandan juice.
2 Mix glutinous rice flour with pandan juice and salt into a smooth, pliable dough. It should not be sticky.
3 Pinch off small portions (about 15g each), flatten, place a teaspoon of gula melaka in the centre, and seal into a smooth ball.
4 Bring a large pot of water to a rolling boil. Drop the balls in and cook until they float to the surface (about 3 minutes).
5 Remove with a slotted spoon and immediately roll in the salted grated coconut until fully coated.
6 Serve at room temperature. Eat in one bite to experience the burst of melted palm sugar.

Did You Know?

The best ondeh ondeh have a liquid palm sugar centre that explodes in your mouth — if the sugar doesn't burst, the Singaporean verdict is "not ondeh ondeh."