How to Make OndehOndeh (Traditional Malaysian Dessert)

Updated on June 23, 2019
lizmalay profile image

Liza is a homemaker. She has an obsession with coffee :) She loves collecting postcards from friends all over the world.

Yummy ondeh-ondeh is perfect for teatime.
Yummy ondeh-ondeh is perfect for teatime.

Eid Festival With My Family

A few weeks ago, I was in my hometown of Perak, Malaysia, to celebrate Hari Raya Aidilfitri (the Eid Festival) with my family. The trip was enjoyable as I spent time with my beloved family at my parent's house. Every time I have the opportunity to go back, I love spending time with my mother in her kitchen. I savor the precious opportunity to cook with her and learn some of her traditional Malay recipes.

Making Ondeh-Ondeh Whilst Listening to My Mother's Stories

One of the most famous Malaysian desserts is called ondeh-ondeh. This sweet dessert is made from glutinous rice flour mixed with pandan juice and palm sugar (gula melaka), and then the whole thing is covered with freshly grated coconut. It is delicious and perfect for teatime.

My mother learned to make ondeh-ondeh 50 years ago from her sister-in-law, when they were both young. Now, I'm learning how to make this recipe from her. I love cooking with my mother whilst listening to her stories. She shares the amazing and wonderful experiences she had when she was a young woman living in a small village.

Simple Ingredients

To make ondeh-ondeh, you need a few simple ingredients. Whenever I'm making a traditional Malay recipe, I always use authentic ingredients. For example, to make this particular treat you'll need freshly grated coconut and palm sugar. If you don't have these ingredients you can find them at your nearest Asian store.

Let's see the full ingredients.

Ingredients

  • 3 cups glutinous rice flour
  • 8-10 pandan leaves, cut into thin strips
  • 1 cup gula melaka, finely chopped or cut into small cubes
  • 1 1/2 cups freshly grated coconut
  • Pinch of salt
  • Water for blending

Directions

  1. Make pandan juice: Take the pandan leaf strips and place them into a blender. Pour in some water and blend until fine. Use a strainer and squeeze out the juice into a medium bowl. Set aside.
  2. In a large bowl, combine the glutinous rice flour with the pandan juice. Use your hand to knead the mixture lightly until it is smooth. If the mixture is still hard, add a tablespoon of pandan juice at a time. Once done, form into the shape of a ball, and set aside.
  3. Place the gula melaka onto a chopping board and finely chop or cut into small cubes. If you prefer a runny center, use soft gula Melaka while those who prefer a crunchy texture in the middle should look out for a harder type. (Please refer to the photo below for the harder type.)
  4. Place the grated coconut on a plate or in a bowl and add some salt. Stir until well-mixed. The grated coconut brings a mildly savory element to counter the sweetness of the center. You'll be amazed how these combinations are so perfect together.
  5. Prepare the ondeh-ondeh: Use your hands to roll them into a ball. Make an indentation to place the gula melaka cubes in the center. Once in place, roll into a complete ball, making sure that no part of the gula melaka is exposed, or it will seep out during cooking. Place the balls on a tray for a few minutes before putting into the boiling water.
  6. Next, bring water in a deep pan to a boil. Slowly lower the balls into the boiling water, one at a time, and leave them in the rolling boil. My mother's tip: The ondeh-ondeh should be done cooking once they float to the surface. Use a strainer to scoop and place them onto a plate.
  7. Continue cooking the remaining balls until they are all finished.
  8. Roll ondeh-ondeh around the grated coconut and make sure they all covered.
  9. Serve with a cup of coffee or tea.


Photo Tutorial

Click thumbnail to view full-size
In a large bowl, combine the glutinous rice flour with the pandan juice. Use your hand to knead the mixture lightly until it is smooth. Place the gula melaka on a chopping board and finely chop or cut into small cubes. Use your hands to roll it into a ball.Make an indentation in the center. Place a small cube of gula melaka in the center. Once in place, roll into a complete ball and let it rest on a tray. Bring water in a deep pan to a boil. Lower the balls in slowly, one at a time, and leave them in the rolling boil.The ondeh-ondeh should be cooked once they float to the surface.Use a strainer to scoop and place them on a plate.Place the cooked ondeh-ondeh in the grated coconut. Roll ondeh-ondeh around the grated coconut. Delicious ondeh-ondeh is ready to be served.
In a large bowl, combine the glutinous rice flour with the pandan juice. Use your hand to knead the mixture lightly until it is smooth.
In a large bowl, combine the glutinous rice flour with the pandan juice. Use your hand to knead the mixture lightly until it is smooth.
Place the gula melaka on a chopping board and finely chop or cut into small cubes.
Place the gula melaka on a chopping board and finely chop or cut into small cubes.
Use your hands to roll it into a ball.
Use your hands to roll it into a ball.
Make an indentation in the center.
Make an indentation in the center.
Place a small cube of gula melaka in the center.
Place a small cube of gula melaka in the center.
Once in place, roll into a complete ball and let it rest on a tray.
Once in place, roll into a complete ball and let it rest on a tray.
Bring water in a deep pan to a boil. Lower the balls in slowly, one at a time, and leave them in the rolling boil.
Bring water in a deep pan to a boil. Lower the balls in slowly, one at a time, and leave them in the rolling boil.
The ondeh-ondeh should be cooked once they float to the surface.
The ondeh-ondeh should be cooked once they float to the surface.
Use a strainer to scoop and place them on a plate.
Use a strainer to scoop and place them on a plate.
Place the cooked ondeh-ondeh in the grated coconut.
Place the cooked ondeh-ondeh in the grated coconut.
Roll ondeh-ondeh around the grated coconut.
Roll ondeh-ondeh around the grated coconut.
Delicious ondeh-ondeh is ready to be served.
Delicious ondeh-ondeh is ready to be served.

Questions & Answers

    © 2019 Liza

    Comments

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      • lizmalay profile imageAUTHOR

        Liza 

        4 months ago from UT,USA

        Thanks so much, Linda! If you like coconut, this dessert is worth to try. I hope I can share many more traditional recipes to readers in the future. I love making traditional Malay dishes because it reminds a lot of my childhood and my heritage. Thank you for your lovely comment.

      • AliciaC profile image

        Linda Crampton 

        4 months ago from British Columbia, Canada

        I love the fact that you often share recipes that I've never heard of. The green color of this dessert is very attractive. I enjoy food containing coconut, so I think I would like your recipe very much.

      • lizmalay profile imageAUTHOR

        Liza 

        4 months ago from UT,USA

        Your welcome :)

      • Eurofile profile image

        Liz Westwood 

        4 months ago from UK

        I will have to look out for it. Thanks for the information.

      • lizmalay profile imageAUTHOR

        Liza 

        4 months ago from UT,USA

        Hi Liz,

        Yes, this recipe is definitely a very traditional one. Gula Melaka is a common name used in the Malay language for palm sugar and a popular ingredient used in Malay desserts.

      • Eurofile profile image

        Liz Westwood 

        4 months ago from UK

        This looks like an interesting and traditional recipe. I was just about to ask the same question myself about gula Melaka.

      • lizmalay profile imageAUTHOR

        Liza 

        4 months ago from UT,USA

        Yes, gula Melaka is also known as palm sugar. I can eat the whole plate myself :) Thanks for stopping by!

      • profile image

        RTalloni 

        4 months ago

        This bright green dessert caught my attention. That I love coconut didn't hurt matters a bit. :) It looks like a wonderfully tasty bite with tea. Is gula Melaka the palm sugar?

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