Ondeh Ondeh
Ondeh Ondeh
Ingredients
- 100 g pandan leaves, approximately 15 leaves
- 1 1/2 cups water, plus 1 tablespoon, or 340 ml
- 1 3/4 cups glutinous rice flour, or 220 g
- 1/2 cup gula melaka, small chunks or granulated, at least 100 g (best to standby 150-200 g)
- 1/2 cup shredded coconut, approximately 100 g, for coating
Instructions
- 1
Blend 100 g of pandan leaves with 340 ml water at medium speed.
⏱️ 2 min
- 2
Strain the pandan mixture and squeeze using a spoon to extract all the pandan juice. Set aside the pandan juice to settle for 10 minutes.
⏱️ 12 min
- 3
Meanwhile, steam approximately 1/2 cup (100 g) of freshly shredded coconut for about 5 minutes to soften. Once done, set aside in a wide plate.
⏱️ 5 min
- 4
In a large bowl, pour 260 ml of the prepared pandan juice into the 1 3/4 cups (220 g) of glutinous rice flour. Mix well until the batter is paste-like. Lightly knead with your hands until the batter doesn’t stick to the sides of the bowl and you can form a ball of dough without breaking.
⏱️ 10 min
- 5
Set aside the dough to rest for 5 minutes. In the meanwhile, prepare a pot of boiling water.
⏱️ 5 min
- 6
Once the dough is ready, form a spherical ball of dough for each onde onde, approximately 15 g each. Make an imprint in the middle so it forms a bowl shape. Fill with at least 1/2 cup (100 g) of small chunks or granulated gula melaka. Pinch to seal the dough tightly around the gula melaka. Roll again to form a smooth ball.
⏱️ 10 min
- 7
Drop the sealed dough ball immediately into the boiling water. Boil until the onde onde floats up. Once it floats up, let it continue boiling for 1 more minute to ensure the sugar melts inside.
⏱️ 5 min•🌡️ 100
- 8
Remove the cooked onde onde with a slotted spoon to drain excess water. Immediately coat with the freshly steamed shredded coconut. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Ondeh Ondeh
- 100 g pandan leaves, approximately 15 leaves
- 1 1/2 cups water, plus 1 tablespoon, or 340 ml
- 1 3/4 cups glutinous rice flour, or 220 g
- 1/2 cup gula melaka, small chunks or granulated, at least 100 g (best to standby 150-200 g)
- 1/2 cup shredded coconut, approximately 100 g, for coating
Instructions
- 1
Blend 100 g of pandan leaves with 340 ml water at medium speed.
⏱️ 2 min - 2
Strain the pandan mixture and squeeze using a spoon to extract all the pandan juice. Set aside the pandan juice to settle for 10 minutes.
⏱️ 12 min - 3
Meanwhile, steam approximately 1/2 cup (100 g) of freshly shredded coconut for about 5 minutes to soften. Once done, set aside in a wide plate.
⏱️ 5 min - 4
In a large bowl, pour 260 ml of the prepared pandan juice into the 1 3/4 cups (220 g) of glutinous rice flour. Mix well until the batter is paste-like. Lightly knead with your hands until the batter doesn’t stick to the sides of the bowl and you can form a ball of dough without breaking.
⏱️ 10 min - 5
Set aside the dough to rest for 5 minutes. In the meanwhile, prepare a pot of boiling water.
⏱️ 5 min - 6
Once the dough is ready, form a spherical ball of dough for each onde onde, approximately 15 g each. Make an imprint in the middle so it forms a bowl shape. Fill with at least 1/2 cup (100 g) of small chunks or granulated gula melaka. Pinch to seal the dough tightly around the gula melaka. Roll again to form a smooth ball.
⏱️ 10 min - 7
Drop the sealed dough ball immediately into the boiling water. Boil until the onde onde floats up. Once it floats up, let it continue boiling for 1 more minute to ensure the sugar melts inside.
⏱️ 5 min•🌡️ 100 - 8
Remove the cooked onde onde with a slotted spoon to drain excess water. Immediately coat with the freshly steamed shredded coconut. Serve immediately and enjoy!
⏱️ 3 min