Today, I would like to introduce another Malaysian blogger to you—Angie at Sea Salt with Food.
Based in Vancouver, BC, Sea Salt with Food is a fairly new site but it’s already packed full with many delicious and droolsome recipes.
Much like many Malaysians abroad, when we miss home, we cook Malaysian food furiously to ease our cravings.
Let’s welcome the talented Sea Salt with Food to Rasa Malaysia as she shares her onde-onde (ondeh-ondeh) recipe with us. Enjoy!
Onde-onde (Ondeh-ondeh)
Guest Writer: Sea Salt with Food
Recently I received an email from Rasa Malaysia to be her guest writer. Well, my first thought was, what a timely invitation. I was thinking to post something special to celebrate my 7-month old blog. Hence, this is a special post for Sea Salt with Food and being a guest writer on Rasa Malaysia!
Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour.
The cute little onde-onde–also spelled as ondeh-obdeh–are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut. The palm sugar that’s in it literally bursts in your mouth when you take a bite.
They are sweet and delicious.(You can learn more about onde-onde/ondeh-ondeh here.)
I hope you will try this onde-onde (ondeh-ondeh) recipe. They taste great!
Onde-onde (Ondeh-ondeh) Recipe
Onde-onde (Ondeh-ondeh) recipe - These cute little pastries are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar and then rolled in with some fresh grated coconut.
Ingredients
- 250 g Glutinous Rice Flour
- 200 ml Pandan Juice
- 150 g Gula Melaka, Palm Sugar, finely chopped
- 100 g Grated Coconut
- 1 pinch Sea Salt
Instructions
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In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
-
Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
-
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
-
Coat the rice balls with grated coconut and serve immediately.
Recipe Notes
To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.
Note from Rasa Malaysia: Gula Melaka is available at AsianSupermarket365.com.
Note from Rasa Malaysia:
Gula Melaka is available at AsianSupermarket365.com.
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Annie
This recipe looks simple and does not require a lot of ingredients which I like! Will try to make it, May I know how to make pandan juice?
Salina
This recipe precise and works well。came out good.
Thanks a lot for sharing.
Carine
I made this for a Christmas party with the help of my husband and a friend provided Gula Melaka (coconut sugar) she brought from Malaysia. It was gone in a few seconds after it was put out. Thanks for sharing the recipe. ? Everyone loves it.
Angie Wheatley
Will this recipe work if I used 100g of sweet potato flour and 10g of glutinous rice flour? I love the taste and texture of sweet potato in the recipe.
Rasa Malaysia
I am not sure…you should just follow the recipe exactly.
Xinxuanc
Don’t have to steam the palm sugar?
Raudha
What is the preperation and cooking time?
Lisa
Hi!
I live in mid-West and cannot find Gula Melaka, even online. Can it be substituted by Gula Jawa (Indonesian)? I can buy this on Amazon easily.
Also, is there an online grocery that sells fresh or frozen pandan leaves?
Thank you
Rasa Malaysia
Yes.
Lisa
Thank you so much!
As an ex-Singaporean, I really enjoy visiting your website.
Thanks again
Angeline
i just made some with this recipe. the palm sugar i got was in large bars which i had to break into smaller pieces. the onde onde tasted like it should but the palm sugar did not dissolve.. so it was like a crunchy candy in the middle…. how do u get the palm sugar to “melt”?
aipheng @ thetrishaw
Heya, I love your blog and is always a go to for Malaysian recipes. I tried making onde onde before but it was a mess trying to stuff enough grated gula melaka in the middle and keep the dough thin. Do you have a tip? Also, is there a reason why a small dough is boiled and then kneaded into the raw dough?
Serena
hi, this onde-onde looks so good. Never had it before but would like to try to make it real soon!!!
One question: should these be served hot or cold (room temp). Does the grated coconut must be fresh or dry is also ok?
NeeghuMohan
My hubby loves ondeh ondeh. I sincerely tried it yesterday. Followed the recipe exactly but it was a disaster. I couldn’t form the ball shape the dough melted in my palm….why is it so?. Please help. Thank you.
Henri
I am sorry. Onde-Onde is the real cake of Mojokerto City State East Java, Indonesia. So why you wrote it up as Malaysia Kuih? You should make it correct. Thanks
Rasa Malaysia
Hi Henri, this is the Malaysian version of onde-onde.
Rangga
The reciept is same with what Indonesian called it Kelepon.
vidya rana
i like onde onde. i saw recipe in fox history then i m in love with onde onde. i m indian but its my frist exotic dish in my life.
Iteng
May I know how to make Pandan Juice?
Foodmania
Hi,
I just want to make five onde onde. The problem is that I cannot figure how to narrow it down. It doesn’t say here that how many balls you can make from this recipe, though :)
How long does this process of making onde onde take?
Thankyou!
Lynda
For me, 1 cup of flour equals 20 balls. Half a cup should make 10, therefore one quarter of a cup of flour should make 5 balls.
Rushdi
Thanks, I will try it. Anyway, your site looks great. Thank you for the generous tips and recipes!
margeena
Hi,
I love your blog and onde2 especially. I’m wondering though what is the significance of putting that 40g of dough into the boiling water and then mixing it back again with the rest of the dough?? I’m gonna try and make these. Thanks! ~~
Tailith
I think it makes the dough easier to work with. Like making Yuen Xiao
Joe
I can’t get the pandan leaves here but i bought the pandan paste. How much water do I need for kneading the dough with the pandan paste? Thanks! :)
ambar
we, javanese people called onde-onde as kelepon based on the description in here. i thought we shared the same roots, but to be honest i am bit objected when someone called as malaysian desert. let’s say south east asian rather pointed the finger to specific country. historically most of our culinary heritage came from the same ingredients (gula jawa as gula melaka-they are same and compliment each other). beautiful photos & nice presentation.
Rasa Malaysia
I didn’t know about kelepon but agree we share the same root. I need to travel to Indonesia more to learn about Indonesian food. Thanks for your comment.
ILuvJuice
Yum, yum, yum! I made these for my malaysian boyfriend and he loved them. They are so simple to make and so delicious.
michelle
anyone used brown sugar as a substitute? palm sugar is kind of hard to get here
Lynda
Yes. Very hard to form a ball and keep inside the dough until the ball is formed.
rachel
hi, we can’t get freshly grated coconut here in London unless we buy the old coconut and grate it ourself. is there any alternative? how about using dessicated coconut steamed with some coconut milk? or can we use frozen grated coconut? thanks.
Tasha
Rachel, this is a bit of a long time after your comment but I just wanted to let you know that you CAN get fresh grated coconut in London. At Earl’s Court on Hogarth Road there’s a filipino supermarket called Pinoy Supermarket and they sell freshly grated coconu at £2 a coconut. You have to ask the cashier as they grate it fresh.
Good luck!
winnie ruan
We love onde onde,but cannot get fresh coconut in china.beside what i use for granish.
thanks,
nyonya pendek melaka
very nice! esp with lots of gula melaka inside.
Rasa Malaysia
Love your blog name. I am going to start a new “Nyonya Food” food blog, looking forward to learn more about Nyonya food in Melaka. :)
ES
Many traditional onde-onde recipes do not use gultinous rice flour but use mashed sweet potato with some tapioca flour. For the filling, alternatively one can use grated coconut lightly sweeten with gula melaka. This will reduce the overall GI of the onde-onde, suitable for diabetic. In the US, some called sweet potato, yam. Strange!
Rasa Malaysia
Thanks for the tips, yes, my aunt uses sweet potato with tapioca flour to make her onde-onde.
km
i just made it! thanks for the recipe. though i wonder if you had any problems with the skin of the ball bursting as it boils?
linghui
I’ve tried making a couple of times. Boiling part of the dough till it floats is the key to prevent it from bursting. Reason behind that is because the boiled dough is suppose to act like an elastic wall that expands when you boil it. Another thing you can do is to keep the cover open and boil it over medium small fire, to prevent high pressure, hence bursting it.
Sze
One more thing, I’m living in bay area, near Berkeley,
do u know where can I buy the pandan leaves??
I need it to cook nasi lemak~
Rasa Malaysia
There’s a Ranch 99 in Cerritos, but I don’t think you can find it there. I am able to find them in Vietnamese grocery stores. But I don’t know any near Berkeley.
Sze
The best ondeh-ondeh I had have is from my kampung, sells by an old man during the Pasar Ramathan only,and it just cost 50 cents! but I think it is not easy to make ondeh-ondeh, especially when u wrap the gula melaka with the outer layer~
Really miss this yummy yummy kuih! Thx for ur post! ^^
prasetya
very interesting. Indonesians call this kelepon and onde-onde is another different things. In Indonesia, onde-onde refers to a fried ball with red bead paste filling and wrapped by sesame.
Rasa Malaysia
I’ve not heard of kelepon but I have heard some places Malaysia referring to the sesame ball you described as onde-onde.
eika
its loke so delicious and i fell so hungry now
tina
wow…i luv the recipe and shots..looks perfect………..
Grace F.
These do sound good, but my husband doesn’t like coconut. Any ideas for a substitution?
Lynda
The balls are sticky when they are rdirst emoved from the boiling water but dry quickly, so you need to in roll them in something that will stick but not allow the moisture to soak through.
Perhaps icing sugar, cocoa, castor sugar,
a fine nut crumble.
Yoga
i like the recipe given here…i mean i luv the food..
Maya
Ondeh ondeh everywhere!!!
Tuty
Oh we call these “Kelepon” in Indonesian :-)
We also have the chocolate variety of kelepon. Chocolate and palm sugar… yummy!!
Scott at Realepicurean
I’d love to try them. A trip to the local Oriental Supermarket is in order, methinks!
lisaiscooking
These are so pretty, and the coconut looks delicious!
Carol
You are really amazing! Your blog is very impressive and I love to read your blog, browse through your great recipes.
It happened that I also had a recipe of ondeh-ondeh, just to share with you. :)
http://carollyl.co.cc/2008/08/14/美味家乡ondeh-ondeh/
Suanne
Hey, I just posted my recipe on Onde-Onde also. TODAY!
http://chowtimes.com/2009/05/02/onde-onde/
Suanne
tigerfish
Poostz! Oops, the onde-onde just burst in my mouth with the essence :D
Eve
Where can I find freshly grated cocunut?
Lynda
Asian food market
Carine
Check the freezer section of your local Asian or Mexican market..
John
I have never tried these onde-onde before but they sure looks cute and I am sure they are very delicious.
Linda
I’ve never tried this before.. but the sheer simplicity of the methods combined with minimal ingredients has placed this recipe on my to try list
wokstar
oops, sorry, just noticed I wrote ‘blob’ instead of ‘blog’.
wokstar
I love this but I’m terrible with dough, sounds easy but I’ll be a big mess. You have a beautiful blob & photos. I don’t know how you ladies do it, congrats!