Ingredients and Instructions On how to make ondeh-ondeh :)

50g desiccated coconut OR 50g freshly grated coconut (freshly grated is, of course, better)

1 tablespoon of water 60g glutinous flour + 2 more tablespoons extra, if you want it a tad more firm to the bite 

30g tapioca or cassava flour 25g white sugar (don’t try to use brown sugar, for your dough won’t turn green… we learned the hard way…) 

60ml water + 1 drop of pandan flavouring and 1 drop of green food colouring OR 60mL pandan leaf extract (best is to blend 20 stalks of water soaked pandan leaves and extract the green essence) 

4 tablespoon chopped gula melaka (doesn’t need to be powdery and fine, just small enough to be sealed in each ball) 

Instructions

Combine 1 tablespoon of water and coconut in a steamer, and steam for 15-20 minutes over boiling water.

In a separate bowl, mix the glutinous rice flour, tapioca flour and sugar. Then, add the pandan liquid and form into a dough. If the dough is too watery, add more glutinous rice flour (but be sure to add very little at a time because it’s very easy to over-do this part). 

Divide the dough into 14 balls, slightly smaller than ping pong balls. 

Flatten each ball and put a few chunks of gula melaka in it. Make sure the dough isn’t too thin, as the ball can leak while boiling. 

Boil a pot of water, and put the filled dough in it. When the balls float, they are cooked. Leave them for another five minutes to set if you want the filling to further melt and become a rich fluid when you bite into ondeh ondeh. Toss the ondeh ondeh over a plate or bowl of grated or dessicated coconut. Coat well.