Ondeh ondeh / Klepon - How to make the delightful dessert with grated coconut and palm sugar

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.

Cut pandan leaves into short sections.

Blend pandan leaves with 1 cup of water until thick.

Squeeze out pandan extract through a cloth bag.

Mix glutinous rice flour and 2 tbsp of tapioca flour in a bowl.

Add 1 tbsp of vegetable oil and pandan extract gradually while kneading to form a dough.

Pound palm sugar into small granules using a mortar and pestle.

Mix grated coconut with salt.

Wrap about 3 grams of palm sugar with 12 grams of dough, sealing it inside.

Boil a pot of water on low medium heat and drop the ondeh ondeh into the water.

Stir lightly to prevent sticking; cook for about 4-5 minutes until they float.

Test one or two ondeh ondeh to check if the sugar has melted before cooking the rest.

Remove cooked ondeh ondeh with a slotted spoon and transfer to grated coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens