Authentic Singaporean Ondeh Ondeh Recipe

Method

1. Prepare the coconut coating by mixing the freshly grated coconut with a pinch of salt. Steam it for 5 minutes to prevent it from souring quickly, then let it cool on a flat plate.

2. Create the natural pandan extract by blending the chopped pandan leaves with 150ml of water. Strain through a fine muslin cloth or sieve, squeezing hard to extract all the green juice.

3. Place the glutinous rice flour in a large mixing bowl. Gradually add the pandan juice while kneading until a smooth, pliable, and non-stick dough forms. If the dough is too dry, add a teaspoon of water; if too sticky, add a little more flour.

4. Pinch off a small piece of dough (about the size of a walnut) and roll it into a smooth ball. Use your thumb to create a deep well in the center.

5. Fill the well with about half a teaspoon of chopped Gula Melaka. Carefully pinch the edges to seal the ball completely, ensuring there are no air bubbles or cracks.

6. Bring a large pot of water to a gentle boil. Drop the balls into the water. They are cooked once they float to the surface. Let them float for an extra 30 seconds to ensure the sugar inside is fully melted.

7. Use a slotted spoon to remove the balls and immediately drop them into the grated coconut. Roll them gently until evenly coated.

Notes

Questions