Ondeh Ondeh! This is a traditional rice cake from Indonesia but also popular in Malaysia. Imagine a tasty glutinous rice cake on the outside, and heavenly liquid palm sugar on the inside all rolled in some freshly grated coconut. The result is fantastic! There are days when I have crazy cravings for these green bite-sized treats and they can be whipped up in no time. Enjoy 🙂

Time:

• Prep time – 15 minutes
• Cook time – 10 minutes

Ingredients:

• Glutinous rice flour – 1/2 cup
• Pandan essence – 3 drops
• Water (approx.) – 2 tbsp
• Fresh Grated coconut – 1/2 cup OR Desiccated Coconut – follow instructions on the product package
• Palm sugar (chopped) – 2 tbsp

Method:

• Mix the glutinous rice flour, pandan essence, and water together to make a dough. Use the water carefully. You want a dough that is smooth, and where the mixture no longer sticks to your fingers. If it is too sticky, add more rice flour
• Pinch a small piece of the dough, roll it into a ball and flatten it slightly. Place a piece of palm sugar in the center and roll back into a ball. You will then get a green rice cake ball with a palm sugar piece in the center. Continue to do the same until your dough is complete
• Take a saucepan, heat two cups water in it and bring to a boil. Slowly add the green rice balls few at a time and wait till they cook. It will take approximately 10 minutes
• On a separate plate, prepare the freshly grated coconut or steamed desiccated coconut by spreading it evenly on the plate
• Once the ondeh ondeh is cooked strain them from the boiling water and roll them in the coconut layered plate. Each ondeh ondeh needs to be coated with the coconut
• Wait 30 minutes till the ondeh ondeh has completely cooked down and enjoy 🙂