Ondeh Ondeh: Traditional Rice Starch Balls with Pandan and Coconut

Pandan (screwpine leaf) rice starch balls, known as Ondeh Ondeh, are made from fragrant pandan-infused sticky rice flour combined with coconut sugar and rolled in freshly grated coconut. This awesome, mouth-watering snack features the mellow, gentle greenish hue imparted by pandan essence. Try it and we promise you’ll love these light, easy-to-prepare, and nutritious treats.

The little balls are filled with “Gula Melaka” palm or coconut sugar. The dough, prepared from either sweet potato or glutinous rice flour, yields a jelly-like texture upon cooking. After boiling, the balls are rolled in freshly grated coconut. With every bite, the palm sugar bursts in your mouth, offering a delightful treat that has won over many friends.

For those who are gluten-free, this dessert is safe and delicious. Although referred to as glutinous rice flour, it is indeed gluten-free—its description refers only to the firm, jelly-like consistency it develops after cooking. Ondeh Ondeh remains one of the cherished traditional kuih in Malaysia, Singapore, and Indonesia.

Print Recipe

Rice Starch Balls

Dessert – Asian

By Dada Shivananda – Serves: 4 to 8

Prep Time: 15 minutes – Cooking Time: 5 minutes – Total Time: 20 minutes

The term 'glutinous rice flour' in Asia refers to rice flour that turns into a firm, jelly-like texture once cooked, despite being gluten-free. Enjoy these cute greenish balls crafted with pandan extract, celebrated for its rich phytochemicals. Traditionally, pandan leaves are used to brew teas in Malaysia, Singapore, and Indonesia for their heart-healthy and detoxifying benefits.

Ingredients

• 1 cup freshly grated coconut flakes (75 gr)
• 1/4 cup water plus 1 tablespoon extra water (75 ml)
• 1 cup glutinous rice flour (130 gr)
• 1 tablespoon rice flour
• 1/4 teaspoon salt
• 1/2 cup water (125 ml) with pandan essence
• 1/4 cup coconut or palm sugar (40 gr)

Instructions

1

On a plate, combine coconut flakes, salt, and water. Use freshly grated coconut for best results, or opt for dehydrated desiccated coconut flakes if necessary. Warm the mixture slightly in a pan to allow the flakes to absorb the water thoroughly and soften. Do not use a microwave. Set aside.

2

In a bowl, combine both flours. Gradually add the pandan-infused water while mixing until a smooth dough forms.

3

Take a thumb-sized piece of dough and shape it into a small cup. Spoon in some coconut or palm sugar, pinch the seams to seal, and gently roll the dough into a ball. Place it on lightly oiled cling film and repeat with the remaining dough.

4

Bring a pot of water to a boil. Carefully add some balls into the boiling water and cook until they begin to float. Once floating, cook for an additional minute. Remove the balls, drain them, and then transfer to the prepared coconut mixture to ensure they are evenly coated. Arrange on a serving plate.

5

Repeat the process for all remaining balls and enjoy!

Nutrition

• 143.4 Calories
• 17.8g Carbohydrates
• 0.0mg Cholesterol
• 6.0g Fat
• 1.8g Fiber
• 1.7g Protein
• 72.0mg Sodium
• 0.0g Trans fat

Notes

Pandan leaves offer significant health benefits.