45min 4 ppl
Ondeh Ondeh
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 6 steps
Medium: 31–60 min or 7–12 steps
180 kcalper person
Protein 2g
Carbs 34g
Fats 5g
About this dish
Chewy glutinous rice balls hiding a molten pool of palm sugar, boiled until they float and rolled in fresh grated coconut.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesblended with 150 ml water and strained for juice8 leaves
Dried Goods
- Glutinous rice flour200 g
- Palm sugarfinely chopped, for the filling100 g
- Desiccated Coconutfor coating100 g
- Waterfor boiling200 ml
Spices & Seasonings
- Fine sea saltdivided0.5 tsp
Utensils
- Steamer basket
- Mixing bowl
- Saucepan
- Slotted spoon
Method
1
Steam the desiccated coconut for 5 minutes, then toss with a pinch of the salt and set aside for coating.
Approx. 5 minutes
2
Mix the glutinous rice flour with the pandan juice and a pinch of salt, kneading into a smooth, pliable dough.
Approx. 8 minutes
3
Pinch off pieces of dough and flatten each into a small disc, then wrap around a little chopped palm sugar and roll into a smooth ball, sealing the edges completely.
Approx. 18 minutes
4
Bring the water to the boil in a saucepan and drop in the rice balls.
Approx. 3 minutes
5
Boil the rice balls for 6 minutes until they float to the surface and turn slightly translucent.
Approx. 6 minutes
6
Lift out the cooked balls with a slotted spoon and roll them immediately in the steamed desiccated coconut to coat.
Approx. 5 minutes
