Ondeh-Ondeh Recipe (Pandan Glutinous Rice Balls with Gula Melaka)

Glutinous rice flour: This is the base ingredient for the chewy texture of the rice balls.

Pandan leaves: These leaves are blended with water to create a fragrant juice that flavors the dough.

Gula melaka: Also known as palm sugar, it is chopped into small pieces and used as the sweet filling.

Grated coconut: Steamed with a pinch of salt, it is used to coat the cooked rice balls for added texture and flavor.

When kneading the glutinous rice flour and pandan juice, ensure that the dough is smooth and pliable but not too sticky. If the dough is too dry, add a few drops of water gradually until the desired consistency is achieved. Conversely, if the dough is too wet, sprinkle a little more glutinous rice flour and continue kneading. This will help in forming perfect rice balls that are easy to handle and shape.

• glutinous rice flour - Substitute with tapioca flour: Tapioca flour can provide a similar chewy texture, although the flavor might be slightly different.

• blend pandan leaves with water and strain pandan juice - Substitute with pandan extract: Pandan extract can be used for convenience and provides a similar flavor, though it may be less aromatic than fresh pandan juice.

• gula melaka (palm sugar) - Substitute with dark brown sugar: Dark brown sugar has a similar deep, caramel-like flavor, though it lacks the unique taste of palm sugar.

• grated coconut - Substitute with desiccated coconut: Desiccated coconut can be used if fresh grated coconut is unavailable, though it may be drier and less flavorful.

• Allow the ondeh-ondeh to cool completely before storing. This prevents condensation, which can make the glutinous rice balls soggy.
• Place the cooled ondeh-ondeh in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. The ondeh-ondeh will remain fresh and maintain their delightful texture.
• For longer storage, consider freezing. Arrange the ondeh-ondeh on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze until solid.
• Once frozen, transfer the ondeh-ondeh to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the ondeh-ondeh in the refrigerator overnight. For a quicker option, leave them at room temperature for about an hour.
• To refresh the texture, steam the thawed ondeh-ondeh for a few minutes until they are soft and warm. Roll them in freshly grated coconut before serving.
• Avoid microwaving as it can alter the texture of the glutinous rice balls and make them too chewy or rubbery.

• Steam: Place the leftover ondeh-ondeh in a steamer basket lined with parchment paper. Steam over boiling water for about 5-7 minutes until they are heated through. This method helps retain their soft and chewy texture.

• Microwave: Arrange the ondeh-ondeh on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 20-30 seconds. Check and repeat if necessary until they are warm.

• Boiling water: Bring a pot of water to a gentle boil. Drop the ondeh-ondeh into the boiling water for about 1-2 minutes. Once they float to the surface, remove them immediately to avoid overcooking.

• Oven: Preheat your oven to 150°C (300°F). Place the ondeh-ondeh on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Warm them in the oven for about 5-10 minutes.

• Pan-frying: Heat a non-stick pan over low heat. Add a small amount of coconut oil or butter. Gently pan-fry the ondeh-ondeh for 1-2 minutes on each side until they are heated through and slightly crispy on the outside.

• Mixing bowl: Use this to combine the glutinous rice flour and pandan juice, and knead the mixture until a smooth dough forms.

• Knife: Use this to chop the gula melaka into small pieces.

• Pot: Use this to bring water to a boil for cooking the rice balls.

• Slotted spoon: Use this to remove the rice balls from the boiling water once they float to the surface.

• Strainer: Use this to strain the pandan juice after blending the pandan leaves with water.

• Blender: Use this to blend the pandan leaves with water to extract the pandan juice.

• Steamer: Use this to steam the grated coconut with a pinch of salt.

• Grater: Use this to grate the coconut if it is not pre-grated.

• Plate: Use this to roll the cooked rice balls in grated coconut and serve them.

• Tongs: Use this to handle the hot rice balls when rolling them in grated coconut.

Prepare the filling: Chop gula melaka in advance and store it in an airtight container.

Make pandan juice ahead: Blend and strain pandan leaves with water, then refrigerate the juice.

Pre-steam coconut: Steam and salt the grated coconut beforehand, then store it in the fridge.

Batch work: Make a larger batch of glutinous rice flour dough and freeze portions for future use.

Use a cookie scoop: For even-sized rice balls, use a small cookie scoop to portion the dough.

Boil efficiently: Use a wide pot to boil more rice balls at once, reducing cooking time.