Go Back
ondeh ondeh

Ondeh Ondeh Gula Melaka

Ondeh Ondeh is a popular Nonya or Peranakan dessert made of pandan (screwpine leaf) juice and glutinous rice flour (some uses sweet potatoes too), filled with Gula Melaka or coconut palm sugar, coated with grated coconut. In Singapore and Malaysia, it's commonly called Ondeh Ondeh or Onde Onde, in Indonesia, they are called Klepon. Making Ondeh Ondeh with Gula Melaka is really simple. Bite into these little balls of melted Gula Melaka that gushes out like lava and you won't want to stop at one.
5 from 2 votes
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Dessert, Snack
Cuisine asian, nonya, perakanan, southeast asian
Servings 4 persons
Calories 136 kcal

Ingredients
  

  • 300 g glutinous rice flour
  • 80 g tapioca flour
  • 150 ml water
  • 10-15 pandan leaves washed
  • 80 g grated coconut
  • ¼ tsp sea salt
  • 50 g gula melaka finely chopped
  • 1 tsp cooking oil

Instructions
 

  • Gather grated coconut, salt, 2 tied pandan leaves (washed), steam for 10 minutes over medium high heat. Then remove pandan leaves and set aside.
    80 g grated coconut, 1/4 tsp sea salt
    steam coconut
  • Chop gula melaka as fine as possible.
    50 g gula melaka
    chop gula melaka
  • Cut the remaining pandan leaves into small pieces, add water and blend till smooth. Extract juice by sieving the blended pandan juice.
    150 ml water
    pandan juice
  • Sieve the glutinous rice flour and tapioca flour.
    300 g glutinous rice flour, 80 g tapioca flour
    sieve flour
  • Add pandan juice slowly part by part into the mixed flour. Mix with a spatula initially. Once the dough is formed, use hands to knead the dough until the texture is slightly firm. Add water according to the dough consistency as different flours might absorb liquid differently. Dough might be quite crumbly, like dry plasticine.
    300 g glutinous rice flour, 80 g tapioca flour, 10-15 pandan leaves, 150 ml water
    make the dough
  • Add cooking oil and knead until dough is consistent, non-sticky and smooth.
    dough
  • Divide dough into Squash ball sizes.
    make ondeh ondeh
  • Make a dent in each dough ball and add about 3/4 tsp gula melaka in it. Seal the dough ball.
  • Boil water, then add the dough balls into boiling water. Stir to make sure the balls do not stick to the bottom.
    boil ondeh ondeh
  • When the dough balls start to float, boil for another minute (to let the gula melaka melt completely), then remove from the boiling water.
  • Coat with steamed grated coconut and serve.
    80 g grated coconut
    coat with coconut

Video

Notes

I do not recommend keeping the Ondeh Ondeh for more than a day. We usually eat it fresh on the day itself. 
If the gula melaka does not melt in the Ondeh Ondeh, it might be because it's not chopped finely enough. Make sure it's chopped very finely and boil it for an extra minute once the dough balls start to float in the boiling water.
Keyword coconut, dessert, gula melaka, ondeh ondeh, sweet