“Wanna know something ridiculous? I was scared of these little green balls. I used to see people put them into their mouths and exclaim about the burst of liquid in their mouths. I was mortified. Now, I can't get enough of them!”
Wanna know something ridiculous?
I was scared of these little green balls. I used to see people put them into their mouths and exclaim about the burst of liquid in their mouths.
I was mortified.
Then one day I tried one, and I fell in love. Since then, I’ve been hooked. Even mastered the art of making the best damn ondeh ondeh around. My friends love them, and I love to see the joy it brings to their face as they eat them, and the ego boost I get when I hear how good they are 😛
Being half Malaysian, we know them as Ondeh-Ondeh (or Onde-Onde). Lots of people on instagram like to tell me I’m wrong and tell me they are Indonesian and their name is Klepon. I have nothing against Indonesian version, but I’m sorry, Ondeh-Ondeh is far more fun to say, and that’s the name I grew up with.
Ondeh-Ondeh is a traditional kuih in Malaysia. Kuihs are a bite sized snack or dessert food; also spelt kueh or kway. These little morsels are usually made with sweet potato or glutinous rice flour that has been infused with pandan (screwpine leaf) and filled with palm sugar (gula melaka), boiled then rolled in fresh grated coconut. When you boil the ondeh, the palm sugar melts inside, which gives you the liquid centre that bursts in your mouth when you take a bite.
This recipe is a family recipe. I’ve been asked many time to share it…. so if you don’t hear from me next week, it’s because my family has “taken care” of me, and I’ll be lying somewhere in the middle of the ocean for sharing this recipe 😛
- 2 sweet potatoes
- 1 potato
- 2 tablespoon sugar
- Pandan Paste
- Glutinous rice flour (enough to form into a dough)
- Gula Melaka (dark palm sugar)
- Desiccated Coconut with hot water and pinch of salt for the rolling
- Boil potatoes and mash.
- Add sugar, pandan paste and enough glutinous rice flour to form into a dough. Knead till smooth.
- Cut up palm sugar into chunks for the inside of Ondeh Ondeh ball.
- Form small balls, make a well in the centre of each ball and place palm sugar in it. Wrap the palm sugar with dough and roll back into a ball.
- Boil water in pot and drop balls in and lift out when they float to the surface.
- Roll balls in desiccated coconut and serve.