Ondeh-Ondeh Recipe
Ondeh-Ondeh Recipe calls for a blend of tapioca and glutinous rice flour to make soft, chewy balls that are cooked in boiling water. These traditional Southeast Asian green treats are infused with pandan juice and rolled over freshly grated coconut, which gives the balls a light, fluffy coating. Each bite of the ball will reveal a molten center filled with gula melaka. The dough is springy and tender, which contrasts with the liquid, caramel from the gula melaka, making them irresistible!
Equipment
- Stovetop
- Blender
- Pot medium
Ingredients
For the Ondeh-Ondeh:
- 3 oz glutinous rice flour
- 1½ oz tapioca flour
- a pinch salt
- ½ cup pandan juice strained
- ⅓ cup gula melaka (or gula melaka)
- ½ cup grated coconut
Instructions
- Prepare the ingredients. Extract the pandan juice using four screwpine leaves blended with half a cup of water and then strain it using a cheesecloth. Cut pieces of fresh coconut and grind them in a spice grinder until grated. (Optionally, remove the brown part of the kernels and use only the white part).
- Mix the glutinous rice flour, tapioca flour, and salt in a mixing bowl. Knead the dough by adding the pandan juice. Sprinkle a few drops of peanut oil and let it rest for 15 minutes in a bowl covered with a damp cloth.
- Divide the dough into 26 portions. Knead each part and flatten on your palms. (Grease your palms with oil and dust with some glutinous flour.) Avoid making the discs too thin or too thick. Shape the discs to approximately 1" in diameter. Place the crushed gula melaka in the center of each disc.
- Gently, cup your palm and pinch the edges together to make small balls (without any holes to prevent the gula melaka from oozing out while boiling them). In the meantime, bring water to a rolling boil in a medium saucepot. Shape and fill the remaining balls.
- Drop 3-5 balls into the pot of water at one time. Once the balls start floating to the top, allow them to cook for an additional 2 minutes. Use a slotted spoon to remove the balls from the pot.
- Drain each ball using the slotted spoon and roll it in a bowl filled with the grated and steamed coconut.
- Serve the Ondeh-Ondeh for dessert once they are cooled.
Notes
- To make the pandan juice, blend four cut screw pine leaves with half a cup of water, and strain the juice. If using pandan extract, mix it with water.
- Steam the grated coconut for 3 minutes, sprinkled with 1/4 tsp of salt, and keep it aside.
- Do not make the balls too thin or too thick. A mixture that is too thick will result in a rubbery texture, while one that is too thin will tear while cooking.
- Pandan (fresh or frozen) leaves lend a unique flavor compared to the extract.
- Food coloring is not essential, as the Ondeh-Ondeh in this recipe will naturally have a light green color due to the pandan juice or extract mixed with water.
- Boil the water before adding the balls. Drop one ball at a time so that the water's temperature does not drop quickly. Wait for another two minutes after the balls have risen to the top.
- The cooked balls must be rolled in coconut immediately after they are removed from the water.
- Stuff the balls with just enough sugar, and avoid overstuffing them. The sugar can easily ooze out during cooking.
- To prevent the freshly grated coconut from going bad quickly, add a pinch of salt to it and steam it for 2-3 minutes. Salt helps balance the sweetness and preserve it for a few hours.
Nutrition
Calories: 16kcalCarbohydrates: 2gProtein: 0.1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gSodium: 1mgPotassium: 9mgFiber: 0.3gSugar: 0.1gVitamin C: 0.02mgCalcium: 0.4mgIron: 0.1mg
