It’s time to go traditional people! These little green balls of pure fun is a traditional Nyonya kuih (cake) called ondeh-ondeh. It is basically balls of pandan flavored glutinous rice flour filled with melted palm sugar (gula melaka) rolled in grated coconut. The best way to enjoy it is to pop the entire ball into your mouth and enjoy the explosion of sugar as you savor the pandan flavor.

There are two variations of this kuih. I made the simpler glutinous flour balls while the other variety is a mixture of both glutinous flour and sweet potato. Both are just as good.


Makes 20 pieces

125 g glutinous rice flour

100 ml pandan juice (blend 5 pandan leaves in 110 ml water before straining mixture)

75 g palm sugar, finely chopped

100 g grated coconut

Mix the flour together with the pandan juice and knead well. Remove a piece of dough (approximately 50 g) and place in a pot of boiling water. When the dough rises up and floats, remove it from the water and place it back with the rest of the dough. Knead well until the dough is smooth and even. Let the dough rest for about 10 minutes.

Pinch a small piece of dough (about 1 inch round) and flatten it. Place the palm sugar (approximately 1/2 tsp) in the center and roll the dough into a ball, making sure that the sugar is properly sealed in.

Drop the balls into the boiling water and allow it to cook. Once the balls float, remove it from the water and roll it in the grated coconut.



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