Ondeh-Ondeh is a beloved Malaysian kuih that bursts with delightful flavors in every bite. These chewy glutinous rice balls are infused with pandan juice for a fragrant aroma and vibrant green hue. Each ball is filled with luscious Gula Melaka, which melts into a gooey, caramel-like surprise when steamed or boiled. Rolled in freshly grated coconut, Ondeh-Ondeh offers a perfect balance of sweetness and a hint of saltiness from the coconut. This traditional treat is a nostalgic favorite, often enjoyed during tea time or festive occasions, offering a true taste of Malaysia’s rich culinary heritage.
Ingredients
- 200 g Sweet potato
- 200 g Glutinous rice flour, have more on standby if dough is still sticky
- 50 g Rice flour
- 250 g Gula Melaka
- Half a cup Desiccated coconut
- Salt half teaspoon
- Pandan leaf extract 1/2 teaspoon
- Green colouring, optional
Cooking Instructions
- Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot.
- Add the glutinous rice flour, salt and rice flour, pandan leaf extract (and optional food colouring) into the hot mashed sweet potato. Mix until it becomes a smooth pliable dough.
- Knead with wet hands if the dough is too dry. Or add more glutinous rice flour a teaspoon at a time if it is still too shaggy and wet.
- Put a medium sized pot of water to a boil. Cover dough with a damp towel while you grate or bash the gula Melaka into small pieces.
- Break pieces of dough and roll them into quail egg size. Gently push your thumb into the dough to create a depression that will allow you to fill it with the gula Melaka. Pinch and seal, roll gently to a ball and immediately drop it into the boiling water. Continue.
- When balls are cooked, they will float to the top. Continue cooking for about 2 minutes after they float. Scoop and drain, drop them straight away into a tray with the desiccated coconut and roll to coat completely.
- Let the balls cool to room temperature before eating.
- Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating.