What is ondeh ondeh? It is a sweet delicacy with palm sugar wrapped within a glutinous rice flour dough and coated with salted grated coconut.
Many local families will make ondeh-ondeh during Aidilfitri, and kids will join the parents to prepare this dessert.
There are other names for ondeh ondeh. My Indonesian friend said it is called klepon, and it is also named buah Melaka as its shape resembles the fruit of the Melaka tree. Another name is the kuih bomb.
Ondeh means little balls, and this name is more commonly used in Malaysia and Singapore. It is popular among the Malays and is also one of the Baba Nyonya delicacies.
Let’s get into the details.
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Recipe:
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Ingredients
6 pandan leaves
200 ml water
190g glutinous rice flour
2 tbsp tapioca flour
75g gula Melaka
2 tsp caster sugar
200g grated coconut
1/2 tsp salt
Method
Wash the pandan leaves, then cut them into short sections.
Place them in a food processor or blender and add some water to blend the leaves until they become a thick suspension.
Pour the pandan suspension into a cloth bag, and squeeze out as much extract as possible.
Mix the glutinous rice flour, tapioca flour, and vegetable oil.
Then add the pandan extract slowly and knead it to form a dough.
Shave palm sugar into small pieces, then add castor sugar and pound it with mortar and pestle.
Add the salt to the grated coconut. Mix well.
Steam the grated coconut for five minutes.
Divide the dough into 12 g portions, then wrap half a teaspoon of palm sugar in each of them. Roll each ondeh ondeh with your palm to shape it into a ball.
Cook the ondeh ondeh in boiling water over medium heat for twelve minutes or until the sugar is melted.
When the ondeh ondeh are cooked, remove them with a slotted spoon and transfer them immediately into a bed of grated coconut.
Coat the ondeh ondeh with the grated coconut and serve.
#OndedOndeh #OndeOnde #Klepon #Dessert
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