Ondeh-Ondeh (Buah Melaka)

Ondeh-Ondeh (Buah Melaka)


250 g Glutinous Rice Flour
1 Cup of Pandan Juice
150 g Gula Melaka (Palm Sugar), chopped
1 Coconut, grated
½ tsp Sea Salt


In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 10 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the Ondeh-Ondeh in the boiling water. When the Ondeh-Ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. 
Coat the Ondeh-Ondeh with grated coconut and serve immediately.


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