Singaporean Desserts With Gula Melaka: Ondeh Ondeh and Kueh Kosui

palm sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular rice flour

Almond flour is gluten-free.

coconut

🥗Healthier: shredded coconut

💰Cheaper: desiccated coconut

Shredded coconut adds texture.

water

Water is essential for dough consistency.

Mix glutinous rice flour and tapioca flour in a bowl.

Add water gradually and knead until smooth.

Divide the dough into small balls.

Make an indentation in each ball and fill with palm sugar.

Seal the balls tightly and roll them into smooth shapes.

Boil water in a pot and add the balls.

Cook until they float to the surface, about 5-7 minutes.

Remove the balls and let them cool slightly.

Roll the cooked balls in grated coconut and salt mixture.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens