As we continue to #StayHome as much as possible during this post-‘Circuit Breaker’ times, I’m sure most of us have tried out various baking and cooking recipes.
If you’ve been following our Stay-home recipes series, you might have tried some of them out. For those of us who have always been curious about our local recipes, you’ll be happy to know that we’ve started adding more local dishes to our recipe repertoire.
Check out how to make the likes of pandan cake, muah chee, egg tarts, min jiang kueh and more.
Today, we’ll try our hand at bouncy balls of pandan goodness: ondeh-ondeh. Follow along with this recipe for Ondeh-Ondeh in 30 minutes, to make your own traditional dessert!
Ingredients
- 250g of glutinous rice flour
- 100g of grated coconut
- 150g of gula melaka, finely chopped
- 200ml of water
- 10 pandan leaves
- 1 pinch sea salt (regular table salt is fine as well)
Tools
- Blender
- Scissors
- Large mixing bowl
- Steamer
- Pot
- Slotted spoon
Recipe Preparation
Preparation time: 20 minutes; Cooking time: 10 minutes
Feeds two to three
- Cut up pandan leaves into 1 or 2cm strips.
- Blend with 200ml of water, and sieve using fine strainer. Keep the liquid portion (pandan juice) and you can discard the pulp.
- In a large bowl, combine glutinous rice flour with the pandan juice and knead lightly.
- Pinch a small piece of the dough (about 40g) and drop it into boiling water.
- When the dough rises to the surface, remove it and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough.
- Cover the dough and set aside for about 15 minutes.
- Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes. Let it cool completely.
- Boil a pot of water.
- Pinch a small piece of dough (about 15g each) and flatten lightly.
- Fill the centre of the dough with gula melaka.
- Roll it in your palms to form a smooth ball, then drop it into the boiling pot.
- Repeat, until all ingredients are used up.
- When the ondeh-ondeh balls float to the surface, remove them with a slotted spoon and shake off the excess water.
- Coat the ondeh-ondeh balls with grated coconut and serve immediately.
Recipe (In Pictures)
Step 1: Cut up pandan leaves into 1 or 2cm strips.
Step 2: Blend with 200ml of water, and sieve using a fine strainer. Keep the liquid portion (pandan juice) and you can discard the pulp.
Step 3: In a large bowl, combine glutinous rice flour with the pandan juice and knead lightly.
Step 4: Pinch a small piece of the dough (about 40g) and drop it into boiling water.
Step 5: When the dough rises to the surface, remove it and shake off the excess water. Mix it back into the main dough and knead well to form a smooth dough.
Step 6: Cover the dough and set aside for about 15 minutes.
Step 7: Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes. Let it cool completely.
Step 8: Boil a pot of water.
Step 9: Pinch a small piece of dough (about 15g each) and flatten lightly.
Step 10: Fill the centre of the dough with gula melaka.
Step 11: Roll it in your palms to form a smooth ball, then drop it into the boiling pot.
Step 12: Repeat, until all ingredients are used up.
Step 13: When the ondeh-ondeh balls float to the surface, remove them with a slotted spoon and shake off the excess water.
Step 14: Coat the ondeh-ondeh balls with grated coconut and serve immediately.
It’s actually really hard to make the ondeh-ondeh, as the dough was quite sticky. Pro tip: dust a little flour on your hand before flattening the dough ball, so that you can easily roll it up into an ondeh-ondeh ball.
Take note of the amount of gula melaka that you put into the ondeh-ondeh dough ball. If you pack too much gula melaka into it, the ondeh-ondeh ball might burst as it cooks.
I was pleased that the ondeh-ondeh actually turned out quite well. When I bit into the bouncy pandan ball, molten gula melaka oozed out quickly. I’d recommend eating the whole ondeh-ondeh in one bite, otherwise, it could get really messy!
For those of you who are fans of traditional desserts, you might find this sweet treat right up your alley. Give the recipe a try, and share your ondeh-ondeh-making experience with us!
Expected Damage: S$5 – S$7 per portion (feeds 2 – 3 pax)
