Time and Servings:

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 15 pieces

Nutrition (per serving):

  • Calories: 60 kcal
  • Protein: 1g
  • Fat: 1g
  • Carbohydrates: 12g
  • Fiber: 0g
  • Sugar: 6g
  • Sodium: 5mg

Ingredients:

  • For the Dough:
    • 1 cup glutinous rice flour
    • 1/2 cup water
  • For the Filling:
    • 1/2 cup gula melaka (palm sugar), chopped into small pieces
  • For Coating:
    • 1/2 cup grated coconut

Instructions:

  1. Make Dough:
    • In a medium bowl, mix the glutinous rice flour with water. Knead the mixture until it forms a smooth and pliable dough. If the dough is dry, add water gradually, a teaspoon at a time.
  2. Assemble Ondeh Ondeh:
    • Pinch off a small piece of dough and flatten it into a disc about the size of a coin.
    • Place a small piece of chopped palm sugar in the center. Wrap the dough around the sugar and seal the edges to form a smooth ball. Repeat with the remaining dough and sugar.
  3. Cook Rice Balls:
    • Bring a pot of water to a boil. Carefully drop the rice balls into the boiling water.
    • Cook for 3-5 minutes, or until the balls float to the surface, which indicates they are done.
    • Use a slotted spoon to remove the cooked balls and drain well.
  4. Coat and Serve:
    • Roll the warm rice balls in grated coconut, ensuring they are fully coated.
    • Serve the Ondeh Ondeh warm for the best texture and flavor.

Tips for Success:

  • Coconut Freshness: Use freshly grated coconut for an authentic texture and flavor. Lightly steam or salt the coconut to preserve freshness.
  • Gula Melaka Options: If palm sugar is unavailable, brown sugar or jaggery can be substituted, though the flavor will differ slightly.
  • Storage: Ondeh Ondeh is best served fresh but can be stored in an airtight container for up to a day.

Wine, Cocktail, or Drink Pairing:

  • Pair Ondeh Ondeh with a hot cup of ginger tea or pandan-infused tea for a comforting, harmonious experience.