4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)
4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls)

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, 4 ingredient ondeh ondeh (coconut palm sugar mochi balls). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. 4 ingredient Ondeh Ondeh (Coconut Palm Sugar Mochi Balls) is something that I’ve loved my entire life. They are nice and they look fantastic.

Some ingredients may be hard to find if you are not based in Asia. For those who are not able to find pandan leaves, suggest to add a little green food colouring and use light coconut milk instead. Fill the center of the dough with palm sugar.

To get started with this recipe, we have to first prepare a few components. You can have 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Take 1 cup glutinous rice flour (sweet rice flours)
  2. Get 1 bunch pandan leaves (about 20)
  3. Prepare 1/4 cup Gula Melaka (chopped)
  4. Take 1 cup Dessicated coconut
  5. Get 200 ml water

Be sure to stir to stop the balls from sticking to the bottom of the pan. Serve Once cooked, remove them from the water with a slotted spoon and roll it around the grated coconut. These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside.

Steps to make 4 ingredient Ondeh Ondeh

(Coconut Palm Sugar Mochi Balls):

  1. Make pandan extract. Blend pandan leaves with 200 ml of water. Sieve through coffee filters or cheesecloth to extract about 125ml (1/2 cup) of extract.
  2. Mix pandan extract with glutinous rice flour. Mould into a dough, it should be slightly sticky but should not crack. Add more water if needed.
  3. Pinch 2 tsp of dough and roll into a ball. Throw it in boiling water and cook till dough floats up. Throw the cooked dough back into the remaining dough and knead well. This will help to gel the dough together.
  4. Pinch 2 tsp of dough and place 1/2 tsp of gula Melaka in it. Roll into a ball. Immediately throw in boiling water to boil for 5-10mins or till the dough floats to the surface.
  5. Take mochi out with a sieve and roll it on a plate of dessicated coconut. You can also add some salt to the coconut if you like :)

It is Monday and time for another Muhibbah Malaysian Monday. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. Coconut Poppers or Onde-onde is a small round balls made from glutinous rice flour with pandan (screwpine) leaves essence, filled with palm sugar and rolled in fresh grated coconut. A delight to eat as it pops in your mouth with a sweet sensation of oozing palm syrup! I was craving for this snack but there was no grated coconut at home.

So that’s going to wrap this up for this special food 4 ingredient ondeh ondeh (coconut palm sugar mochi balls) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!