Ondeh-Ondeh (Pandan Coconut Rice Balls)

Name: Ondeh-Ondeh (Pandan Coconut Rice Balls)
Yield: 4
Cuisine: Singapore
Ingredients: Glutinous rice flour — 200 g (1 3/4 cups); Pandan juice (from blended, strained pandan leaves) — 150 ml (2/3 cup); Water, if needed — 1 tbsp; Palm sugar (gula melaka), finely chopped — 100 g (1/2 cup); Freshly grated coconut — 150 g (1 3/4 cups); Salt — 1/4 tsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Glutinous rice flour — 200 g (1 3/4 cups)
Pandan juice (from blended, strained pandan leaves) — 150 ml (2/3 cup)
Water, if needed — 1 tbsp
Palm sugar (gula melaka), finely chopped — 100 g (1/2 cup)
Freshly grated coconut — 150 g (1 3/4 cups)
Salt — 1/4 tsp

Method

Steam the grated coconut with a pinch of salt for 5 minutes to lightly cook it, then set aside to cool.
Mix the glutinous rice flour with the pandan juice, adding a little extra water if needed, to form a smooth, pliable dough.
Take small portions of dough, flatten in your palm, and place a small amount of chopped palm sugar in the centre.
Wrap the dough around the sugar and roll into a smooth ball, ensuring there are no gaps where sugar could leak out during cooking.
Bring a large pot of water to the boil and drop in the balls, cooking for 4-5 minutes until they float to the surface.
Lift out with a slotted spoon and immediately roll each ball in the steamed grated coconut while still warm.

Introduction: Ondeh-ondeh are chewy pandan-flavoured glutinous rice balls filled with molten palm sugar and rolled in freshly grated coconut, a classic Peranakan kueh enjoyed across Singapore and the wider Malay archipelago.

Cultural Background: Ondeh-ondeh are chewy pandan-flavoured glutinous rice balls filled with molten palm sugar and rolled in freshly grated coconut, a classic Peranakan kueh enjoyed across Singapore and the wider Malay archipelago. The burst of warm, syrupy gula melaka upon biting into the soft, springy exterior is the dish's signature delight.

Tips: Seal the dough completely around the sugar filling; any small gap will cause the sugar to leak out during boiling. Roll the boiled balls in coconut while still warm and slightly sticky, so the coconut adheres well.

Variations: Add a few drops of pandan extract if fresh pandan leaves are unavailable, for a similar colour and aroma. Make a slightly larger batch and freeze uncooked balls on a tray before transferring to a bag for later use. Naturally vegetarian and vegan as prepared.

Storage: Best eaten fresh on the day of cooking; can be refrigerated for up to 1 day but texture is best fresh.

Reheating: Not typically reheated; if firm from the fridge, steam briefly for a minute to soften.

Nutrition: Approx. 220 kcal, 3g protein, 40g carbs, 6g fat, 2g fibre per serving.

FAQs:

Q: Why did the sugar leak out of my balls?

A: This usually happens when the dough isn't sealed completely around the filling; pinch and smooth the seams carefully before boiling.

Q: Can I use desiccated coconut instead of fresh?

A: Fresh grated coconut gives the best texture and flavour, but rehydrated desiccated coconut can be used if fresh is unavailable.