📸 Image coming soon for Ondeh Ondeh
Ondeh Ondeh
Makan Tengah Hari • Malaysia
How to Make Ondeh Ondeh (Traditional & Healthy Version)
Ondeh Ondeh is a beloved kuih from Malaysia, cherished for its delightful burst of melted palm sugar and chewy pandan-infused glutinous rice balls. This traditional dessert, often found at pasar malam (night markets) and festive gatherings, embodies the multicultural essence of Malaysian cuisine. The use of pandan leaves, known locally as daun pandan, imparts a vibrant green color and a unique aroma that is instantly recognizable in Malaysian sweets. Grated coconut or kelapa parut, commonly grown in Malaysia's tropical climate, adds a rich, nutty flavor and satisfying texture. Making Ondeh Ondeh at home allows you to experience the joy of hand-rolling each dumpling and customizing the sweetness to your preference. The combination of soft, chewy rice balls with the surprise of gooey gula Melaka (palm sugar) inside makes it a crowd-pleaser for all ages. This recipe focuses on a healthier approach by moderating sugar content and using natural ingredients, ensuring you enjoy all the authentic flavors without the excess calories. Ondeh Ondeh is perfect for lunch or as a nourishing snack, symbolizing the warmth and hospitality of Malaysian culture.
Bahan-bahan(untuk 4-5 pieces per serving)
- 1 cup Glutinous rice flour (tepung pulut)
- 4 leaves Fresh pandan leaves (daun pandan, for juice)
- 1/2 cup Water (adjust as needed)
- 1/3 cup Gula Melaka (palm sugar, finely chopped)
- 1 cup Fresh grated coconut (kelapa parut, white part only)
- 1/4 tsp Salt (for coconut)
- 2 tbsp Desiccated coconut (optional, if fresh unavailable) - pilihan
- 1 tsp Stevia or erythritol (optional, for lower calorie) - pilihan
Arahan
- 1
Prepare the pandan juice by blending pandan leaves with water, then strain to obtain bright green juice.
5 minutes
Use a fine sieve or cheesecloth for vibrant color.
- 2
Mix glutinous rice flour with pandan juice, kneading until a smooth, non-sticky dough forms. Add water gradually as needed.
5 minutes
Ensure dough is pliable but not too wet.
- 3
Divide dough into small balls (about 2 cm each). Flatten each ball and place a small piece of gula Melaka in the center. Seal and roll gently.
5 minutes
Seal well to prevent sugar from leaking during boiling.
- 4
Bring a pot of water to a gentle boil. Drop Ondeh Ondeh balls in and cook until they float (about 3-4 minutes).
7 minutes
Do not overcrowd the pot for even cooking.
Kenapa hidangan ini sihat
This healthy Ondeh Ondeh recipe uses minimal processed sugar and incorporates nutrient-rich ingredients like fresh pandan juice and grated coconut. By steaming the coconut and using moderate portions of gula Melaka, the overall calorie content is reduced. The dish is free from artificial colors or preservatives and is prepared using traditional methods that retain the natural goodness of the ingredients. Enjoying Ondeh Ondeh in moderation can satisfy sweet cravings while supporting wholesome eating habits.
Ondeh Ondeh, when prepared with moderation, offers a balance of carbohydrates from glutinous rice flour and healthy fats from fresh coconut. Pandan leaves add antioxidants and natural chlorophyll, while gula Melaka provides minerals like potassium and iron. By controlling sugar portions and using fresh, unprocessed ingredients, this treat can fit into a balanced diet. Each serving is naturally gluten-free and contains vitamins from pandan and coconut, making it suitable for most vegetarian diets.
Petua
- 💡Tip 1: Finely chop gula Melaka to ensure it melts easily inside.
- 💡Tip 2: Use only the white part of grated coconut for best flavor.
- 💡Tip 3: Knead the dough until smooth to prevent cracks during cooking.
Penyimpanan & hidangan
Store Ondeh Ondeh in an airtight container at room temperature for up to 8 hours. For longer storage, refrigerate for up to 2 days but allow to come to room temperature before serving, as the texture may harden when cold.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 90.0 kcal |
