4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)
4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something which I have loved my whole life.

HAI ALL, ONDEH-ONDEH is a traditional snack of Indonesia which is widely famous in Singapore and Malaysia. Glutinous rice flour mixed with pandan juice with sugar filling makes your mouth watering. Do try out and comment below.

To get started with this recipe, we must first prepare a few components. You can cook 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Prepare 1 cup glutinous rice flour (sweet rice flours)
  2. Get 1 bunch pandan leaves (about 20)
  3. Take 1/4 cup Gula Melaka (chopped)
  4. Make ready 1 cup Dessicated coconut
  5. Make ready 200 ml water

Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon. These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside.

Steps to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Make pandan extract. Blend pandan leaves with 200 ml of water. Sieve through coffee filters or cheesecloth to extract about 125ml (1/2 cup) of extract.
  2. Mix pandan extract with glutinous rice flour. Mould into a dough, it should be slightly sticky but should not crack. Add more water if needed.
  3. Pinch 2 tsp of dough and roll into a ball. Throw it in boiling water and cook till dough floats up. Throw the cooked dough back into the remaining dough and knead well. This will help to gel the dough together.
  4. Pinch 2 tsp of dough and place 1/2 tsp of gula Melaka in it. Roll into a ball. Immediately throw in boiling water to boil for 5-10mins or till the dough floats to the surface.
  5. Take mochi out with a sieve and roll it on a plate of dessicated coconut. You can also add some salt to the coconut if you like :)

Ondeh-ondeh is a traditional nyonya kuih in Malaysia. The main ingredients are glutinous rice flour, Palm sugar and grated coconut. Onde onde or ondeh ondeh is one of the popular snack/desserts in Southeast Asia. In Indonesia, they are called klepon too. It was also one of my Dad's favorite sweets.

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