Bite into the perfect mix of pandan and coconut, Nyonya Ondeh Ondeh, and serve a dessert the whole family will enjoy!
WHAT IS NYONYA ONDEH ONDEH?
This is a Nyonya Ondeh Ondeh dessert found in Singapore, Malaysia, and Indonesia. Some say it originates from Indonesia, and some say Malaysia. The recipes vary from region to region, but the Singapore version is my favorite.
It is pronounced "on-day on-day" and it's basically Pandan extract mixed into glutinous rice flour (with a little tapioca flour), stuffed with gula Melaka (coconut palm sugar); boiled, and then coated with shredded coconut.
You can't go wrong with Pandan and coconut. Biting into a Nyonya Ondeh Ondeh is almost like an orgasm in the mouth. The melted coconut sugar in the flour ball bursts in your mouth and mixes so well with the Pandan flavored balls.
This recipe is fairly easy. The toughest part is rolling into balls... Either I'm bad at it or I'm too rough. Oops! Just be gentle rolling the balls and don't roll it so hard with your hands.
EQUIPMENT YOU MAY NEED TO MAKE THIS NYONYA ONDEH ONDEH:
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- Sift the flours and mix it with salt, sugar and Pandan Extract till you get a nice ball of dough. Add another 1-2 tbsp of water as needed.
- Cut the dough into 12 pieces. Put them on a lightly floured surface (flour with the sweet rice flour).
- Flatten with your hands, put some shaved coconut palm sugar in it (about 1/2 tsp) and pinch/roll it into a ball. The coconut palm sugar should be encased in the Pandan flour ball.
- In a pot of boiling water, add in the balls one by one, and stir lightly once or twice to keep them from sticking. As the balls cook, they start to float. Cook for an additional 2 minutes once they float, and then using a slotted spoon, scoop the balls out.
- Coat the balls with shredded coconut and serve. Best if eaten within 24 hours. Makes 12 balls, 2 balls per serving.
- Do not refrigerate as they tend to dry out and get hard.
- If you have access to screwpine leaves, you can blend the leaves together with water, and squeeze out the water, and use that instead of pandan extract.
- You can try brown sugar instead of coconut palm sugar if you'd like. Although it will taste a little different, it will still be yummy!