Ondeh Ondeh (Glutinous Rice Balls with Gula Melaka) Recipe

Ondeh Ondeh is a beloved traditional Southeast Asian dessert, popular in Malaysia, Indonesia, and Singapore. These delightful bite-sized glutinous rice balls are infused with pandan flavor, filled with rich palm sugar (Gula Melaka), and coated with freshly grated coconut. When bitten into, they burst with a luscious, caramel-like filling, making them a favorite treat for many.

Ingredients:

For the Dough:

200g glutinous rice flour

2 tablespoons tapioca flour (optional, for extra chewiness)

150ml pandan juice (blend pandan leaves with water and strain)

A pinch of salt

For the Filling:

100g Gula Melaka (palm sugar), finely chopped

For the Coating:

100g grated fresh coconut

A pinch of salt

Instructions:

Step 1: Prepare the Coconut Coating

Steam the grated coconut with a pinch of salt for about 5 minutes. This helps to prevent it from turning sour quickly.

Set aside for later use.

Step 2: Make the Dough

In a mixing bowl, combine glutinous rice flour, tapioca flour (if using), and a pinch of salt.

Gradually add the pandan juice while kneading until a soft, pliable dough forms. If the dough is too dry, add a little more liquid; if too wet, add a bit more flour.

Step 3: Shape and Fill the Ondeh Ondeh

Divide the dough into small portions (about the size of a marble or 2 cm in diameter).

Flatten each piece and place a small amount of chopped Gula Melaka in the center.

Carefully seal the dough around the filling and roll it into a smooth ball.

Step 4: Cook the Ondeh Ondeh

Bring a pot of water to a rolling boil.

Gently drop the ondeh ondeh into the boiling water.

Once the balls float to the surface, let them cook for another 1–2 minutes to ensure the filling is fully melted.

Remove the cooked ondeh ondeh using a slotted spoon and drain well.

Step 5: Coat and Serve

Roll the cooked ondeh ondeh in the steamed grated coconut, ensuring they are well coated.

Serve warm or at room temperature, and enjoy the delicious burst of palm sugar syrup with every bite!

Tips:

Be gentle when sealing the dough to prevent leaks while cooking.

Freshly grated coconut gives the best texture, but if unavailable, you can use frozen grated coconut (thawed) or lightly toasted desiccated coconut.

For an alternative twist, try using sweet potato or pumpkin puree to replace part of the flour for a different texture and flavor.

Ondeh Ondeh is a delightful treat that’s easy to make and perfect for sharing. Try this recipe at home and enjoy the rich flavors of this traditional dessert!