Made from glutinous rice flour, the dough is infused with pandan (screwpine leaf) juice for its signature green hue and aromatic flavour. Once filled with palm sugar, the dough is rolled into balls and gently boiled until they float, signalling they’re ready. As soon as they’re done, they’re immediately rolled over grated coconut to ensure the coating sticks perfectly.
Whether you call them Ondeh-Ondeh or Kuih Buah Melaka, these soft, chewy glutinous rice balls with gooey Gula Melaka centers are a true celebration of Malaysian dessert culture.
Tips for Making
Ondeh-Ondeh at Home
Wet your hands
slightly when rolling the sticky glutinous rice dough - this prevents it from
sticking to your fingers.
Don’t overfill
the dough with palm sugar. Too much can cause the balls to burst open when
boiled.
Roll the balls
in grated coconut immediately after boiling to ensure an even, well-coated
finish while they’re still sticky.
Ingredients
1 1/2 cups
glutinous rice flour
1 tablespoon
all-purpose flour
6–7 pandan
leaves, blended with 3/4 cup water to extract juice
A pinch of salt
100g palm sugar
(Gula Melaka), finely chopped
1/2 cup freshly
grated coconut
Method
Combine
glutinous rice flour, all-purpose flour, pandan juice, and a pinch of salt.
Knead until a
soft dough forms.
If it’s too
dry, add a little more water.
Pinch off small
pieces and roll into balls.
Flatten each
ball slightly and place a piece of chopped palm sugar in the center.
Seal and roll
again to form a smooth ball.
Bring a pot of
water to boil.
Gently drop in
the balls.
Once they float
to the surface, remove them with a slotted spoon.
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