Desserts

Ondeh Ondeh: Traditional Rice Starch Balls with Pandan and Coconut

Name: Ondeh Ondeh: Traditional Rice Starch Balls with Pandan and Coconut
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup freshly grated coconut flakes (75 gr); 1/4 cup water plus 1 tablespoon extra water (75 ml); 1 cup glutinous rice flour (130 gr); 1 tablespoon rice flour; 1/4 teaspoon salt; 1/2 cup water with pandan essence (125 ml); 1/4 cup coconut or palm sugar (40 gr)

By Dada Shivananda

Pandan (screwpine leaf) rice starch balls, known as Ondeh Ondeh, are made from fragrant pandan-infused sticky rice flour combined with coconut sugar and rolled in freshly grated coconut. This awesome, mouth-watering snack features the mellow, gentle greenish hue imparted by pandan essence. Try it and we promise you'll love these light, easy-to-prepare, and nutritious treats.

The little balls are filled with “Gula Melaka” palm or coconut sugar. The dough, prepared from either sweet potato or glutinous rice flour, yields a jelly-like texture upon cooking. After boiling, the balls are rolled in freshly grated coconut. With every bite, the palm sugar bursts in your mouth, offering a delightful treat that has won over many friends.

For those who are gluten-free, this dessert is safe and delicious. Although referred to as glutinous rice flour, it is indeed gluten-free—its description refers only to the firm, jelly-like consistency it develops after cooking. Ondeh Ondeh remains one of the cherished traditional kuih in Malaysia, Singapore, and Indonesia.

The term 'glutinous rice flour' in Asia refers to rice flour that turns into a firm, jelly-like texture once cooked, despite being gluten-free. Enjoy these cute greenish balls crafted with pandan extract, celebrated for its rich phytochemicals. Traditionally, pandan leaves are used to brew teas in Malaysia, Singapore, and Indonesia for their heart-healthy and detoxifying benefits.

Prep Time15 min

Cook Time5 min

Total Time