top of page

Ondeh Ondeh


  • 100g palm sugar - finely chopped

  • 20 pandan leaves - sliced into 1inch pieces

  • 150ml water

  • 100g glutinous rice flour

  • 40g tapioca flour

  • 30g sugar

  • 1tsp salt

  • 100g desiccated coconut


  1. Blend pandan leaves with 150ml water.

  2. Pour into a clean tea towel and squeeze out pandan extract.

  3. In a clean mixing bowl, sift in both flours and add in sugar and salt. Mix well.

  4. Slowly knead in 100ml of pandan extract. Add in some water if dough is too dry and continue kneading until a smooth dough is achieved.

  5. Divide dough into 20 portions and roll them into a ball.

  6. Press a dent in the center and fill it with palm sugar. Seal it up and roll back into a ball.

  7. Drop them into boiling water. Create a swirl in the water to prevent them from sinking and sticking to the pot.

  8. When they starts to float, cook for another 2mins. Remove from water and coat with coconut.

Adapted from The Meat Men

bottom of page