How to Make Buah Melaka (Traditional & Healthy Version)
Buah Melaka, also known as Ondeh-Ondeh in some Malaysian communities, is a beloved traditional kuih (sweet snack) found across Malaysia. This delightful treat is made from glutinous rice flour infused with pandan (screwpine) juice, giving it its signature green hue and fragrant aroma. Each ball is filled with gula Melaka (palm sugar), which melts into a gooey center, and then rolled in freshly grated coconut. The result is a burst of sweetness and coconut goodness with every bite. Deeply rooted in Malaysia’s multicultural heritage, Buah Melaka is often enjoyed during festive occasions, family gatherings, and tea time. The use of local ingredients like pandan leaves and gula Melaka highlights the richness of Malaysian agriculture and culinary tradition. As a vegetarian dessert, it is suitable for many dietary preferences and is a wonderful introduction to the world of Malaysian kuih. Its chewy texture, aromatic flavor, and natural sweetness make it a favorite among people of all ages. Choosing Buah Melaka is not only a celebration of Malaysian culture but also a step towards making healthier dessert choices—especially when prepared with mindful ingredients and minimal processed sugar.
Ingredients
- 1 cup Glutinous rice flour (tepung pulut)
- 6 leaves Pandan leaves (blended with water for pandan juice)
- 1/2 cup Water (for pandan juice and dough)
- 1/4 cup Gula Melaka (palm sugar, finely chopped)
- 1 cup Fresh grated coconut (white part only, kukus (steamed) lightly with salt)
- 1/4 tsp Fine sea salt (for coconut)
- as needed Extra water (to adjust dough consistency)
Step-by-step instructions
Step 1 · Prepare pandan juice by blending pandan leaves with 1/2 cup water
Prepare pandan juice by blending pandan leaves with 1/2 cup water. Strain and reserve the green liquid.
Step 2 · In a mixing bowl
In a mixing bowl, combine glutinous rice flour with pandan juice. Knead until a soft, pliable dough forms. Add extra water if needed, a little at a time.
Step 3 · Divide dough into small balls (about 1-inch each)
Divide dough into small balls (about 1-inch each). Flatten each ball and fill the center with a pinch of chopped gula Melaka. Seal and roll back into a smooth ball.
Step 4 · Bring a pot of water to boil
Bring a pot of water to boil. Gently drop the filled balls into the boiling water. Cook until they float to the surface (about 3-4 minutes).
Step 5 · While the balls are cooking
While the balls are cooking, mix grated coconut with fine sea salt and steam lightly for 2-3 minutes to prevent spoilage.
Step 6 · Once the Buah Melaka float
Once the Buah Melaka float, remove with a slotted spoon and roll immediately in the steamed grated coconut to coat evenly.
Step 7 · Arrange on a serving plate and enjoy warm or at room temperature
Arrange on a serving plate and enjoy warm or at room temperature.
Why this recipe is healthy
This Buah Melaka recipe is a healthier dessert option as it uses natural sweeteners and avoids deep frying or artificial additives. The use of pandan and fresh coconut supports local agriculture and provides dietary fiber, while the portion-controlled nature helps with calorie management. By making it from scratch, you can limit the amount of sugar and enjoy a treat that is both satisfying and suitable for a health-conscious diet.
A note on tradition
Buah Melaka is a staple in many Malaysian homes, especially among the Malay community, and is often served during the holy month of Ramadan as part of iftar or at festive open houses. It is commonly found at pasar malam (night markets) and kuih stalls throughout the country. The use of local ingredients like pandan and gula Melaka highlights the importance of traditional food practices in Malaysia’s culinary heritage.