Update: 6th March 2021:
I have a video on this. Please click Ondes-ondeh o watch the method.
Ondeh-ondeh is a favourite Malaysian pudding or Kueh. It uses local ingredients and is a popular tea time snack. When I was growing up in my hometown, we used to buy this ‘kueh’ from the vendor and it comes in little cups make of banana leaves.
We used this recipe on our ‘using store cupboard ingredients’ session in our Love Food Hate Waste Cookery session.
It is a store cupboard recipe, using the ingredients that one can get from a typical Malaysian kitchen.
My original recipe does not contain plain sugar, but many find it not sweet enough. So by all means add in the white sugar if you prefer it sweeter.
200g Glutinous rice flour
80g Palm sugar grated or cut into small cubes, or shredded.
20g Sugar (optional)
50g Desiccated coconut ( there will be some left over) or 100g fresh grated coconut
Pandan essence (with green colouring)
A pinch Salt
- Mix the flour and about 180ml water to form pliable dough.
- Add a few drops of the pandan essence and knead until the colour is thoroughly mixed. Cover with a damp cloth and set aside.
- Mix the coconut with the salt and set aside in a plate.
- In the meantime, bring a pot of water to the boil.
- Pinch a marble size of the dough and shape into a ball. Flatten it slightly and put some palm sugar in the centre and seal. Roll into a ball making sure it is properly sealed.
- Make a few and drop into the boiling water.
- When it floats, scoop it up, drain and put it into the coconut mixture.
- Roll the balls in the coconut mixture and set aside
- Repeat until you finish the dough.
- Place in a plate and serve.
Enjoy the randomness of the palm sugar squirting out!
If you like the recipe, please ‘like’ and share with your family and friends using the easy sharing buttons. Or, you can link to the url.
Thanks and until the next post.