Ondeh Ondeh
Hawker • Singapore
About Ondeh Ondeh
Pandan glutinous rice balls with gula melaka center, rolled in coconut
How to Make Ondeh Ondeh (Traditional & Healthy Version)
Ondeh Ondeh is a beloved Singaporean snack that embodies the vibrant fusion of flavors found in local kopitiam and hawker centers. These delicate, chewy glutinous rice balls are filled with fragrant, melted gula melaka (palm sugar) and rolled in freshly grated coconut, offering a delightful burst of sweetness with every bite. Originating from the Peranakan community and embraced across Singapore, Ondeh Ondeh is often enjoyed during teatime or as a treat during festive gatherings. The taste and texture of Ondeh Ondeh have made it a staple in Singapore’s diverse food scene, admired for its simplicity and nostalgic value. Its green hue, derived from pandan leaves, not only pleases the eye but also infuses the snack with a distinct aroma that transports you to the heart of Singapore’s hawker culture. Whether shared with friends at a bustling market or savored at home, Ondeh Ondeh captures the essence of Singaporean food heritage, blending traditional flavors with modern health-conscious adaptations.
Ingredients(for 4-5 pieces per serving)
- 1 cup Glutinous rice flour (tepung pulut)
- 1/3 cup Pandan juice (freshly extracted from pandan leaves)
- 1/4 cup Gula melaka (palm sugar, finely chopped)
- 3/4 cup Grated coconut (fresh, white part only)
- 1/8 tsp Salt (for coconut)
- as needed Warm water (to adjust dough consistency) - optional
- 1 tbsp Corn starch (optional, for easier shaping) - optional
- 1-2 tsp Stevia or erythritol (optional, for reduced sugar) - optional
Instructions
- 1
Extract pandan juice by blending chopped pandan leaves with a bit of water and straining the mixture. Set aside.
5 minutes
Use fresh pandan for maximum aroma and color.
- 2
In a mixing bowl, combine glutinous rice flour and pandan juice. Mix well to form a soft, pliable dough. Add warm water if the dough is too dry.
5 minutes
Knead until dough is smooth and not sticky.
- 3
Pinch off small pieces of dough (about the size of a marble). Flatten each piece, place a bit of chopped gula melaka in the center, and seal to form a ball.
5 minutes
Seal carefully to prevent sugar from leaking during cooking.
- 4
Bring a pot of water to a gentle boil. Drop the balls in and cook until they float to the surface, about 3-4 minutes.
7 minutes
Do not overcrowd the pot; cook in batches if necessary.
Why This Dish is Healthy
This healthy Ondeh Ondeh recipe uses natural sweeteners and steamed fresh coconut, reducing processed ingredients and saturated fats. By adjusting the sugar content and using pandan for color and aroma, you enjoy a treat that is both flavorful and nourishing. The recipe is portion-controlled and uses wholesome, minimally processed ingredients, making it suitable for those mindful of calorie intake while still experiencing the authentic flavors of Singaporean snacks.
Ondeh Ondeh is naturally gluten-free and can be made vegan-friendly. Glutinous rice flour provides easily digestible carbohydrates for quick energy, while pandan adds antioxidants and a pleasant aroma. Gula melaka, a traditional palm sugar, contains trace minerals like potassium, magnesium, and iron and has a lower glycemic index compared to refined sugars. Fresh grated coconut offers healthy fats and fiber, supporting satiety and aiding digestion. When portion-controlled, Ondeh Ondeh can fit into a balanced diet.
Pro Tips
- 💡Tip 1: Use fresh pandan leaves for the most vibrant color and authentic aroma.
- 💡Tip 2: Seal the edges well to prevent the filling from leaking during boiling.
- 💡Tip 3: Steam the grated coconut to keep it moist and prevent spoilage.
Storage & Serving
Store Ondeh Ondeh in an airtight container in the refrigerator for up to 1 day. For best texture, consume fresh. Reheat gently by steaming before serving if needed.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
| Protein | 1.0 g |
| Carbohydrates | 16.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
