Ondeh Ondeh


  1. 250g Glutinous rice flour
  2. 200ml Pandan juice
  3. 150g Gula Melaka (Palm Sugar), finely chopped
  4. 100g Grated coconut (get from wet market and tell them to grate the coconut without the skin
  5. Pinch of Sea salt



The thought of coconut and gula melaka always perks me up. However, this is a dish where you will only eat a few but takes the same effort to make. If I need to make this dish, I would have to make a lot to make my effort worth. So whenever I make this dish, my neighbours will have a share. The ingredients are simple; glutinous rice flour, grated coconut, gula melaka and pandan leaves. These are typical of a Muslim dessert.

Get a pot of water to a boil so that we can boil the glutious rice balls later. Using a large bowl, mix the rice flour with pandan juice and knead gently. Take a small piece of about 40g and put into the pot of boiling water. Remove it when it floats, making sure it is not very wet. Turn off the fire. Mix it back into the main dough and knead well to form a smooth dough. Using a piece of cloth, cover the dough and let it rest for 15 mins.

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 mins, and set it aside to cool completely. Bring the pot of water to a boil.

Make small balls of glutinous rice flour of about 15 g and flatten with your thumb. Then fill the center of the dough with gula melaka pieces. Note that we do not need to be concerned with the size of the pieces as they will melt slightly when uwe put them in the boiling water for boiling. I like it big so that when it is removed from the boiling water, I can still feel the texture of the gula melaka. Roll them in both palms to form a smooth ball and cook them in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately. Although you may keep it for a short while, I feel that this is always best served fresh.