Ondeh Ondeh is a popular Nyonya dessert in Southeast Asia countries like Indonesia, Malaysia, Singapore and Brunei. It originated in Jawa, Indonesia, named Klepton. Ondeh Ondeh is made of pandan flavoured glutinous ball, filled with molten aromatic palm sugar, then coated with fresh shredded coconut. You can enjoy the feeling of the palm sugar burst in your mouth.
Palm sugar can be commonly used as the filling of Ondeh Ondeh. However, you can use genuine Gula Melaka to increase the aroma.
Ondeh Ondeh (Onde-Onde)
- 6 pandan leaf
- 1.5 cup water
- 120 gram glutinous flour
- 2 tablespoon tapioca flour
- 2 tablespoon sugar
- 1 drop alkaline water
- 100 gram palm sugar
- Moderate shredded coconut
- Moderate salt
- Blend the pandan leaves with water. Filter the residues.
- Combine glutinous flour, tapioca flour, pandan juice and alkaline water. Knead lightly.
- Crush the palm sugar into small pieces.
- Divide the dough into small dough, around 10 gram.
- Flatten the dough and fill with palm sugar (around 5 gram), roll into ball.
- Cook the glutinous ball until it floats to surface.
- Mix the grated coconut with some salt.
- Coat the glutinous ball with grated coconut.