🇸🇬 Singapore recipe
Ondeh Ondeh
Ondeh Ondeh are beloved Southeast Asian glutinous rice balls infused with pandan and filled with a nugget of chopped gula melaka (palm sugar) that melts into liquid caramel when bitten. The balls are rolled in freshly grated coconut, creating a delightful contrast of chewy, sweet, and aromatic in every bite. These emerald-green confections are a staple of Singaporean kueh stalls and a cherished part of Nyonya heritage.
Prep30 mins
Cook15 mins
Serves4
Difficultymedium
Ingredients
- 200g glutinous rice flour
- 50g sweet potato, steamed and mashed
- 120ml pandan juice (blend 8-10 pandan leaves with 150ml water, strain)
- 150g gula melaka (palm sugar), chopped into small pieces
- 200g fresh grated coconut
- 1/4 teaspoon salt
- Pinch of salt for the grated coconut
- Boiling water as needed to adjust dough
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
