Super Easy Rainbow Ondeh Ondeh (Nyonya Recipe 娘惹糕点)

palm sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

grated coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Desiccated coconut is more shelf-stable and often less expensive.

Mix 1 heaping tablespoon of tapioca flour with 85 mL of water to form a paste.

Cook the tapioca paste over low heat until it becomes translucent and glue-like, stirring continuously.

Add the tapioca paste to 450 g of glutinous rice flour and mix together.

Gradually add 200 mL of water to the flour mixture, kneading until it forms a dough.

If the dough is too dry, add more water bit by bit; if too wet, add more glutinous rice flour.

Divide the dough into four portions and add food coloring to each portion (green, red, blue, yellow).

Knead the coloring into the dough until well mixed.

Roll each colored dough into small balls, compressing slightly in the center to fit a piece of palm sugar inside.

Seal the dough around the palm sugar and roll it back into a smooth ball.

Boil water in a pot and drop the balls into the boiling water.

Once the balls float to the surface, wait for 1-2 minutes before removing them.

Coat the cooked balls in 300 g of grated coconut, ensuring they are fully covered.

Let the ondeh-ondeh cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens