Ondeh ondeh recipe

Listen to me! This isn't just a snack; it's a technical explosion of flavor that demands respect. If you mess this up, you're a doughnut! We are making a proper Ondeh ondeh recipe today. Fresh pandan, high-quality palm sugar, and none of that pre-packaged rubbish. This is about precision. It is as delicate as my Golden Saffron Brioche Crown Recipe, but with a Southeast Asian soul. If you can't handle the heat, get out. But if you want to master this Ondeh ondeh recipe, follow my lead. Beautiful, vibrant, and bursting with liquid gold. Let's get to work!

Ingredients for Ondeh ondeh recipe

• Dough:
• 250g Glutinous rice flour
• 200ml Pandan juice (made by blending ~10 pandan leaves with 200ml water and straining)
• 2 tbsp Tapioca flour (optional, for a firmer/chewier texture)
• 1 tbsp Vegetable oil (optional, for a smoother dough)
• Filling:
• 150g Gula Melaka (Palm sugar), finely chopped or shaved
• Coating:
• 150g Freshly grated coconut (white part only)
• 1/2 tsp Salt

Instructions to prepare Ondeh ondeh recipe

1. Prepare the Coconut Coating: Mix the grated coconut with salt in a bowl. Steam the mixture for about 2–5 minutes to prevent it from souring quickly. Set aside to cool.
2. Make the Pandan Juice: If not using store-bought extract, blend the pandan leaves with water and strain through a fine sieve or cheesecloth to get 200ml of vibrant green juice.
3. Prepare the Dough: In a large mixing bowl, combine the glutinous rice flour and tapioca flour. Gradually pour in the pandan juice and vegetable oil. Knead the mixture until it forms a smooth, pliable dough that does not stick to your hands.
4. Shape and Fill: Pinch off a small piece of dough (about the size of a large marble) and roll it into a ball. Use your thumb to make a deep indentation in the center. Fill the well with about 1/2 teaspoon of chopped Gula Melaka. Carefully pinch the dough shut and roll it between your palms back into a smooth ball. Repeat for the remaining dough.
5. Boil the Balls: Bring a large pot of water to a rolling boil. Gently drop the balls into the boiling water. Do not overcrowd the pot; work in batches if necessary.
6. Cook Until Floating: Once the balls float to the surface, let them cook for an additional 1–2 minutes to ensure the sugar inside has completely melted into a liquid syrup.
7. Coat and Serve: Remove the balls with a slotted spoon, shaking off excess water. Immediately roll them into the salted grated coconut until evenly coated. Serve warm or at room temperature.

Ondeh ondeh recipe Details

Prep Time: PT20M
Cook Time: PT15M
Total Time: PT35M
Servings: 20

Expert Tips

Substitutions for Ondeh ondeh recipe

If you cannot find fresh pandan leaves, use 1 teaspoon of high-quality pandan extract mixed with water. For the filling, if Gula Melaka is unavailable, dark brown sugar or muscovado sugar can work, though you will lose that distinct smoky depth. For the coating, use unsweetened desiccated coconut rehydrated with a little coconut milk if fresh coconut is not an option.

Errors to Avoid with Ondeh ondeh recipe

The biggest mistake is a thin or cracked dough. If your dough is too dry, it will crack and the sugar will leak out into the boiling water, ruining the surprise. Also, ensure you chop the Gula Melaka finely; large chunks won't melt in time, and nobody wants a crunchy center when they are expecting a liquid explosion!

Alternative Cooking of Ondeh ondeh recipe

While boiling is traditional for that perfect chew, some people steam these for a softer, more delicate texture. However, boiling is superior because the movement of the water helps you know exactly when they are done. If you want to get creative, you can pan-fry the finished balls very lightly for a crispy exterior, but don't tell the traditionalists I said that!

Frequently Asked Questions about Ondeh ondeh recipe

Q1: Why are my ondeh ondeh bursting in the pot?

You haven't sealed them properly! You need to ensure there are no air bubbles or thin spots in the dough when you wrap the sugar. If there is a weak point, the steam pressure will blow it apart. Seal it like you mean it!

Q2: Can I make the dough in advance?

You can, but I wouldn't recommend it. Glutinous rice flour dough dries out faster than a desert. If you must, wrap it tightly in cling film at room temperature for an hour. Don't put it in the fridge or it will become a brick.

Q3: Why is my Gula Melaka still solid inside?

You didn't cook them long enough after they floated. Once they hit the surface, give them another 60 to 120 seconds. That extra time is the difference between a crunchy failure and a liquid gold masterpiece.