Ondeh Ondeh
Sweet pandan-infused glutinous rice balls coated in fluffy coconut, with a molten core of gula melaka that bursts in your mouth.
Ingredients
- 250g Glutinous Rice Flour
- 200ml Pandan Juice (blended pandan leaves and water)
- 150g Gula Melaka (Palm Sugar), chopped into small chunks
- 100g Grated Coconut (fresh)
- Pinch of Salt
Instructions
Prepare Dough
Mix glutinous rice flour with pandan juice. Knead until it creates a smooth, pliable dough that doesn't stick to your hands. If too dry, add a teaspoon of water; if too wet, add flour.
Fill
Pinch a small ball of dough (approx 15g). Flatten it in your palm. Place a chunk of gula melaka in the centre. Seal carefully and roll back into a smooth ball. Ensure no cracks!
Boil
Bring a pot of water to a boil. Drop the balls in. When they float to the surface, let them cook for another minute to ensure the sugar melts inside.
Coat
Steam the grated coconut with a pinch of salt for 5 mins (to prevent spoiling). Roll the boiled balls in the coconut immediately so it sticks.
Chef's Note
"The challenge is to not let the balls burst while boiling. Gentle heat is key. And always use fresh grated coconut if you can—it's moister and sweeter than desiccated."
