Super Easy Rainbow Ondeh Ondeh (Nyonya Recipe 娘惹糕点)

Onde-onde is a traditional balls of rice cake filled with liquidified palm sugar and coated in grated coconut. This dessert is traditionally made with screwpine leaves or pandan leaves which explains why the balls are usually green in colour. These sweet glutinous rice balls are commonly found in Indonesia, Malaysia, Brunei and Singapore.
See below for the full list of ingredients used or go to our website:
wp.me/p8NIeJ-4V
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Ingredients:
makes 40 onde onde
450g glutinous rice flour
1 heap tablespoon of tapioca flour or cornflour
85ml of water
200ml of water
150g of palm sugar
4 different food colouring - colours per your preference
300g of grated coconut

[@91091622]

Very nice.tks👍👏👏👏

[@spicenpans]

Thank you 🙏

[@ignatiajessica5427]

Interesting idea brother. Never across my mind to make colorful ondeh2... normally I make only with pandan juices.. (Y)

[@spicenpans]

+Ignatia Jessica 😋😋😋 it’s fun to make it in different colours.

[@xiejingxuan78ify]

Can I ask if I can prep the dough in advance like 1 night before?

[@wishmilasilva2641]

Hai. May I know whether we can use normal rice flour for this or not plz

[@mypluto1234]

Hi Chef, some will use a tbsp of rice flour instead of the tapioca flour. Is there any difference in the final product? Happy New Year! :)

[@nicwonders]

Hi Roland, your heap just to confirm means like mountain liddat right ? Haha... Basically don't need to level of the tablespoon right ? Thanks

[@jeffreylim2236]

As there is many types of gula melaka. How do i know if the gula is completely melted. I have tried your recipe but some odeh odeh still have chunks of gula that is not completely melted

[@nabilahhanim5485]

Hi chef, can i prepare the balls overnight and boil it the nex mornin? Will the dough spoil easier?

[@spicenpans]

Hi Nabilah. We haven’t tried it enough time or be expert enough to advise you on this. This was the first time we made these yummy balls actually. Haha. But we think it shouldn’t be a problem if you make the balls before hand. By the way, some shops insist on using melted gula Melaka. You might wanna consider using it instead of the solid form that we used in this video. Happy cooking!

[@nabilahhanim5485]

@@spicenpans haha ic...ok noted. But should'nt it be quite difficult to use the gula melaka in liquid form when we making the balls. Gotta be very careful too cos it might leak out from the dough.

[@josephinefong398]

Using chopstick is much easier 🤗🤗

[@spicenpans]

+Josephine Fong thanks dear

[@squareculet]

hi what is the reason for making the glue first? what is the purpose? i didn't see other people doing it. BTW, i think you are a great cook and i trust your recipe.

[@spicenpans]

+CYNTHIA DIAMOND Good morning! Thank you very much for your trust , Cynthia. 😃 We were told that by cooking the 'glue' first, it gives the ondeh ondeh a melt in your mouth bite. Unfortunately we haven't tried any other recipes so we couldn't verify that claim. Hope this helps! 🤓

[@LisaLisa-xq4be]

can i make the onde onde balls overnite n cook in thenext day?

[@spicenpans]

+Lisa Lisa We haven’t tried before but technically it sounds okay.

[@wendylim3649]

Hi, would like to check what happen if the palm sugar doesn’t melt? And will the skin thicken after an hour?

[@spicenpans]

+Wendy Lim Hihi. You can cut the palm sugar into smaller pieces and may boil the kueh for a little longer (if you’re worried about it not melting). We’ve never left it for an hour because all of them were snapped up as soon as they’re done. 😜😜

[@wendylim3649]

Spice N' Pans hi, Thanks for the reply. Will give it a try again.

[@jaslyntan1937]

Meat channel very straight forward. With all ingredients. How to do.

[@marvinarcos4133]

can i use sweetened coconut rather than just palm sugar?

[@spicenpans]

Yes you can. Happy cooking!

[@giacintalaksmi2647]

In Java its call *klepon*

[@spicenpans]

Yum yum!!

[@lovebell4576]

Without sweet potato in the dough it won't be nice!😅

[@spicenpans]

Really? Nice! We shall try the next time.

[@Sanrio_lovers2023]

Hi there, I tried your recipe but the gula melaka didn’t burst out like those that are usually sold in shops. Any advise? Thank you! Great recipe though. Everything tasted great except the filling didn’t ooze out.. 😂

[@solomon2061]

I saw some macik injected liquid gula melaka. I think this way can get bursting ondeh.

[@juntan5791]

Hi. Why does my gula melaka not melted when I ate it? Its still crunchy when bite it. What gone wrong? It obviously floated & I didn't want to over boiled them as it may burst. Do advice what I should do.

[@sitimudawamah7548]

klepon

[@spicenpans]

:))) Thanks so much for watching our video, Siti :)))

[@user-ug3kk1ts9t]

Is that one dog walking behind three times or 3 dogs? 🐕

[@MsFatedLove]

Measurements for the glue and the flour is totally wrong

[@spicenpans]

+MsFatedLove this is our version of recipe. There are many different recipes out there.

[@MsFatedLove]

Alright sorry i forget to add in the water thats why!

[@spicenpans]

+MsFatedLove 👍🏻👍🏻👍🏻👍🏻

[@iwatchdear]

Can ondeh ondeh be the next mochi or as famous as it? Wonder it with us here: dear.sg/stories/can-ondeh-ondeh-be-the-next-mochi/