How to make Ondeh-Ondeh - A delightful mouthful of Coconut & Gula Melaka!

Scroll down for ingredients Ondeh-ondeh is a traditional Malay kuih which is popular in Malaysia, Singapore and Indonesia (where is is called Klepon). It was probably one of the first kuihs that all secondary school girls learnt to make during Seni Rumahtangga (Home Science) lessons in Malaysia in the 1980’s. This is one of our most memorable dishes from those classes. In the old days, our mum used to make it often for tea. She made it again this time (after many, many years) when one of our YT viewers requested for it. We are so glad her ondeh-ondeh are as delicious as they were back then, and that her grandchildren got a chance to try them for the first time! Thank you for the Youtube request 😊

Ondeh-ondeh consists of a chewy glutinous rice ball, filled with gula melaka (palm sugar), and coated with fresh grated coconut. The perfect ondeh-ondeh bursts with liquified gula melaka the moment you take your first bite. So there is no other way to eat it but to pop the whole thing into your mouth! Enjoy! ❤️

Ingredients:

PANDAN JUICE
6 Pandan leaves
1 1/4 cup Water
(You will use 1 cup for the recipe, maybe a little more)

GULA MELAKA FILLING
150g Gula Melaka (Palm sugar)
1 tbsp White Sugar

TOPPING
200g Fresh grated coconut (you can use frozen grated coconut, but not desiccated coconut)
1/2 tsp Salt
Mix together and steam for 10 minutes
This makes the coconut stay fresh a few hours longer

DOUGH
1 1/2 cups Glutinous Rice Flour
2 tbsp Rice Flour
1/8 tsp Green Food Colouring (optional)
1 tsp Vegetable oil
1 cup Pandan Juice