Ondeh-Ondeh (Gula Melaka Balls)

Ingredients

• 250 g glutinous rice flour (mochiko)
• 50 g tapioca starch (for chew and elasticity)
• 1/2 tsp fine salt
• 175 ml pandan juice (blend 6–8 pandan leaves with water and strain) or 160 ml water + 1 tsp pandan extract
• 1 tbsp vegetable oil or coconut oil (to make dough smooth)
• 150 g gula Melaka (palm sugar), chopped
• 2 tbsp water (to melt gula Melaka)
• 1 tsp golden syrup or light corn syrup (optional, keeps filling pliable)
• 180 g freshly grated coconut (or 150 g dessicated coconut rehydrated with 2 tbsp water)
• 1/4 tsp fine salt (for seasoning the grated coconut)
• 2 pandan leaves, knotted (optional, for warming the gula Melaka while melting)
• 1–2 tbsp tapioca starch or rice flour (for dusting hands while shaping)

Step-by-Step Method

1. Prepare the gula Melaka filling: put chopped gula Melaka, 2 tbsp water and the golden syrup (if using) in a small saucepan with 2 knotted pandan leaves. Gently simmer over low heat until the sugar melts and forms a thick glossy syrup, about 4–6 minutes. Remove pandan leaves and set aside to cool.
2. Chill and shape the filling: transfer the syrup to a small bowl and refrigerate until firm enough to handle (about 30–40 minutes). Once chilled, scoop and roll into 12–16 small balls (approx. 10–12 g each). If the syrup remains too soft, return to fridge until rollable. Keep filling balls chilled to prevent stickiness.
3. Make the dough: in a mixing bowl, combine glutinous rice flour, tapioca starch and 1/2 tsp salt. Gradually add pandan juice (or water + pandan extract) and 1 tbsp oil, mixing until a soft, slightly sticky dough forms. If too dry, add a teaspoon of water at a time; if too wet, dust with a little more glutinous flour.
4. Portion the dough: divide the dough into 12–16 equal pieces (about 25–30 g each). Keep the portions covered with a damp cloth to prevent drying while you work.
5. Fill and seal: flatten a dough portion in your palm into a disc, place a chilled gula Melaka ball in the centre, then carefully wrap and seal the dough around the filling. Roll between your palms to form a smooth ball. Dust hands with a little tapioca starch if the dough sticks.
6. Boil the ondeh-ondeh: bring a large pot of water to a rolling boil. Gently drop balls into the boiling water in batches, stirring occasionally to prevent sticking. Once they float to the surface, continue boiling for another 1–2 minutes so the dough cooks through but does not burst. Test one by cutting to ensure the filling is molten.
7. Cool briefly: remove the cooked balls with a slotted spoon into a bowl of cold water for 20–30 seconds to stop cooking and set the shape, then drain on a tray.
8. Coat with coconut: mix grated coconut with 1/4 tsp salt on a plate. While the balls are still slightly warm, roll each ondeh-ondeh in the grated coconut until evenly coated. The warmth helps the coconut adhere well.
9. Serve warm: arrange on a serving plate lined with banana leaf if you like. Ondeh-ondeh are best eaten warm or at room temperature so the gula Melaka centre remains molten — perfect with kopi or teh tarik.