Ondeh-Ondeh

Ondeh-ondeh is also known as kelepon in indonesian or buah melaka in Malay. It is a traditional Southeast Asian green-coloured balls filled with liquefied palm sugar and coated in soft grated coconut, which originating from Indonesia. This ondeh-ondeh is one of the popular Indonesian kue, and it is commonly found in Indonesia, Malaysia, Brunei and Singapore. They are marble-size balls and has a soft and chewy texture.

Nutrition Facts

Serving size : 128g

Servings : 5

Calories : 509

Fat : 2.8g

Protein : 5.2g

Ingredients

• 240g glutinous rice flour
• 2 tbsp tapioca starch
• 130g pandan juice
• 1/4 tsp salt
• few drops green coloring (optional)

Filling

• Brown sugar/gula melaka/kelantan  (chopped finely)

Coating

• 140g grated white coconut
• 1 tsp salt 

Method

1. Sift the flour and then add the salt.
2. Bring the pandan juice to boil, then quicky pour into the flour and mix with chopsticks.
3. If you want to add coloring, add now.
4. Then knead the dough until well combined.
5. Divide the dough follow by your own favor.
6. Fill the dough with the fillings.
7. Then, steam the grated coconut till soft about 5-10 mins.
8. Bring a pot of water to boil, then add in the dough until cook which is when it is float.
9. Be careful with the sugar inside if it is not long enough it will not melt.
10. After the dough is cook, transferred into the steamed grated coconut and coat the dough.