Ondeh-Ondeh
Soft, pillowy green pandan balls filled with melting palm sugar and rolled in fresh coconut. A beloved Malaysian dessert that's surprisingly simple to make at home.
- Total time
- 25 min
- Servings
- 12
- Calories
- 78
Ingredients
- 1 cup tapioca starch
- ½ cup glutinous rice flour
- 1 tablespoon pandan paste or pandan extract
- ¾ cup hot water
- ½ cup palm sugar, grated or crumbled
- 1 cup fresh grated coconut, unsweetened
Instructions
- 1
Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat, about 8 minutes, while you prepare the dough.
- 2
In a medium mixing bowl, whisk together the tapioca starch, glutinous rice flour, and pandan paste until no lumps remain and the mixture is evenly green throughout, about 1 minute.
- 3
Slowly pour the hot water into the flour mixture while stirring constantly with a wooden spoon until a soft, slightly sticky dough forms, about 2 minutes.
- 4
Let the dough rest for 2 minutes, then dust a cutting board lightly with tapioca starch.
- 5
Turn the dough onto the dusted board and knead it gently 3 or 4 times with your hands until it becomes smoother and less sticky, about 1 minute total.
- 6
Roll the dough into a long rope shape about the thickness of your thumb, then use a knife to cut it crosswise into 12 equal pieces.
- 7
Flatten one piece of dough into a disc about the size of a large coin in the palm of your hand, place about 1 teaspoon of palm sugar in the center, then fold the edges up and over to seal the sugar inside, forming a small ball about 1 inch wide.
- 8
Repeat step 7 with the remaining dough pieces and palm sugar until all 12 balls are filled and sealed.
- 9
Carefully drop the balls into the boiling water one at a time; they will sink initially, then float to the surface as they cook, about 2 minutes after the last ball is added.
- 10
Once all balls have floated to the top and stayed there for 1 minute, use a slotted spoon to lift them out of the water and transfer them to a plate lined with paper towels to cool slightly, about 1 minute.
- 11
Place the fresh grated coconut in a shallow bowl, then roll each warm ball in the coconut until it is completely coated on all sides, working quickly while the balls are still slightly warm so the coconut sticks better.
- 12
Arrange the finished ondeh-ondeh on a serving plate and eat them warm or at room temperature; the palm sugar inside will be soft and melting when you bite into them.
Tools you’ll need
- large pot
- medium mixing bowl
- wooden spoon
- whisk
- cutting board
- knife
- slotted spoon
- shallow bowl
- paper towels
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