4 Simple Steps To Make Delicious Ondeh-Ondeh With A Gooey Gula Melaka Filling At Home

We are halfway through Ramadan and we can’t help but miss going to bazaars to get our Iftar meals. Ramadan bazaars are the heart of our Malaysian culture during the fasting month and we love looking (and eating) at all the scrumptious local food. But, what we possibly miss the most is kuih-muih like, Ondeh-Ondeh. Well, here’s how you can make sweet and delicious ondeh-ondeh to enjoy at home! 

Make This Sweet & Delicious Ondeh-Ondeh To Satisfy Your Kuih-Muih Cravings

Ondeh-ondeh (or Onde-Onde), originates from the state of Malacca. It is a sweet pastry (kuih-muih) that we locals often eat during tea time. In our local language, we also call it, Buah Melaka. These delectable kuih-muih treats are infused with pandan (screwpine leaves) juice, filled with palm sugar, or locally known as, Gula Melaka and rolled in grated coconut. Every Malaysian would certainly know of this tea time snack because it’s so addictive and we all love to eat it!

Ingredients:

• 250g glutinous rice flour
• 100g grated coconut
• 150g Gula Melaka, finely chopped
• 200ml pandan juice
• 1 pinch sea salt

Step 1: In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon 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.

Step 2: Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

Step 3: Bring a pot of water to boil. Pinch a small piece of dough (about 15g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.

Step 4: Cook the onde-onde balls in boiling water. When they float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the onde-onde with grated coconut and serve immediately.

Note: To make pandan juice, blend 10 pandan leaves with 220ml water. Strain and mix juice with glutinous rice flour (Step 1). 

The Perfect Snack For Buka Puasa During Ramadan

In just four short steps, you will be able to munch on these sweet and delicious Ondeh-Ondeh at home. All you really need is pandan leaves, glutinous rice flour, and some elbow grease to make such yummy kuih. Make them during the afternoon with your family at home so that all of you can enjoy them during Iftar. Share some pictures with us in the comments once you get rolling. Selamat Berbuka Puasa! Bye for now!

*Pictures used are for illustration purposes only. 

Recipe credit: Rasa Malaysia

Feature image credit: (left) @myownbakescafe (Instagram), (right) @noniesrecipe (Instagram)

Read: Kuih Bangkit Cheese: Try Out This Traditional Kuih Raya Recipe With A Cheesy Twist

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