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A delightful and colorful traditional Southeast Asian dessert made with glutinous rice flour and filled with palm sugar, then coated with grated coconut.
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Steam grated coconut and salt together with pandan leaves on medium-high heat for 10 minutes. Set it aside.
Mince the palm sugar until it is firm when packed.
Combine the pandan leaves and water. Blend until a fine pulp. Squeeze the pandan pulp and sieve out the pandan juice.
Combine the glutinous rice flour and sugar in a mixing bowl. Make a well in the middle of the flour mixture, add in the pandan juice slowly. If needed, add water slowly until you can knead it into a slightly hard dough. Add cooking oil and knead until smooth.
For pumpkin and purple sweet potato dough, in two separate mixing bowls, combine the glutinous rice flour with mashed pumpkin and purple sweet potato individually. Add oil and water slowly, knead into a smooth dough. If the dough is too soft and sticky, add more glutinous rice flour.
Pinch a small amount of dough from each flavor dough, roll it in your palm to form a small ball, about 20g per piece.
Make a small well in the center of the small ball and fill it with chopped palm sugar. Pinch dough to seal and roll into a small ball again.
Boil a pot of water and drop the small balls into the pot. Cook until they float. Remove them and gently coat with the steamed grated coconut. Serve.
Add water slowly to the dough to avoid making it too sticky.
If the dough is too soft, add more glutinous rice flour.
What is the cooking process for making Pandan, Pumpkin, and Purple Sweet Potato Ondeh-Ondeh?
To make Pandan, Pumpkin, and Purple Sweet Potato Ondeh-Ondeh, start by steaming grated coconut with salt and pandan leaves for 10 minutes. Prepare the pandan juice by blending pandan leaves with water and straining it. Combine glutinous rice flour and sugar, then mix in the pandan juice to form a dough. For the pumpkin and purple sweet potato variations, mix the respective ingredients with glutinous rice flour, oil, and water to form smooth doughs. Shape the dough into balls, fill them with palm sugar, and boil until they float. Finally, coat the cooked balls in the steamed grated coconut before serving.
Can I make Ondeh-Ondeh gluten-free or suitable for other dietary restrictions?
Traditional Ondeh-Ondeh is made with glutinous rice flour, which contains gluten. However, you can try substituting glutinous rice flour with a gluten-free flour blend that mimics the sticky texture, such as sweet rice flour or a combination of tapioca and rice flour. Keep in mind that the texture may vary slightly. Additionally, ensure that the palm sugar used is suitable for your dietary needs, especially if you are managing sugar intake.
What are some good substitutions for ingredients in Ondeh-Ondeh?
If you don't have pandan leaves, you can use pandan extract or essence for flavoring, though the color will be different. For palm sugar (Gula Melaka), you can substitute with brown sugar or coconut sugar, but the taste will vary slightly. If you can't find grated coconut, you can use desiccated coconut, but it's best to lightly steam it to soften before coating the Ondeh-Ondeh.
How should I store leftover Ondeh-Ondeh?
To store leftover Ondeh-Ondeh, place them in an airtight container and keep them in the refrigerator. They can last for up to 2-3 days. If you want to keep them longer, consider freezing them. To freeze, place the Ondeh-Ondeh in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. When ready to eat, thaw them in the refrigerator and reheat gently in a steamer.
What can I serve with Ondeh-Ondeh for a complete dessert experience?
Ondeh-Ondeh pairs beautifully with a variety of Southeast Asian desserts. Consider serving them alongside coconut sticky rice, mango slices, or a refreshing bowl of shaved ice with sweet syrup. For a beverage, a cup of warm tea or a coconut drink complements the flavors well. You can also serve them with a side of fresh fruit for a balanced dessert spread.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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