🇲🇾 Malaysia recipe
Ondeh-Ondeh
Ondeh-Ondeh are delightful little pandan-green glutinous rice balls that burst with liquid gula melaka when you bite into them, then are rolled in freshly grated coconut for a snowy white coating. These bite-sized treats are a beloved Nyonya kuih that perfectly captures the holy trinity of Malaysian desserts: pandan, coconut, and palm sugar. Making them is a joyful activity where the reward is an explosion of caramel sweetness in every bite.
Prep30 mins
Cook15 mins
Serves4
Difficultymedium
Ingredients
- 200g glutinous rice flour
- 30g tapioca starch
- 3 tablespoons pandan juice (blend 8 pandan leaves with 100ml water, strain)
- 80ml warm water (adjust as needed)
- Pinch of salt
- 150g gula melaka (palm sugar), chopped into small pieces
- 200g fresh grated coconut
- Pinch of salt for coconut
- 1 pandan leaf for steaming coconut
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 180
- Protein
- 2 g
- Carbs
- 34 g
- Fat
- 4 g
