Gluten-Free Malay Kueh: Onde-Onde (Pandan Palm Sugar Balls)

Ingredients

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• 1 1/2 cups glutinous rice flour (about 200 g) Shop
• 2 tbsp tapioca starch Shop
• 1/4 tsp salt
• 3/4 cup pandan juice (8 pandan leaves blended with water and strained), or 3/4 cup water plus 1/2 tsp pandan extract
• 3 oz gula melaka (palm sugar), finely chopped Shop
• 1 cup freshly grated or frozen grated coconut, thawed
• 1 pinch salt, for the coconut

Instructions

1. 1 Steam the grated coconut with a pinch of salt for 5 minutes, then cool. Steaming keeps it fresh-tasting and helps it keep longer.
2. 2 In a bowl, mix the glutinous rice flour, tapioca starch and salt. Gradually add the pandan juice and knead into a smooth, soft dough that does not crack. Add water a teaspoon at a time if needed.
3. 3 Pinch off 1-inch pieces of dough, about 24. Flatten each, put a little palm sugar in the center, and pinch closed, rolling into a smooth ball with no gaps.
4. 4 Bring a large pot of water to a boil. Drop in the balls in batches and cook until they float, then for 1 minute more, about 3-4 minutes in all.
5. 5 Lift out with a slotted spoon, let drain for a few seconds and roll at once in the coconut.
6. 6 Cool for 5 minutes before serving; the palm sugar center is very hot. Serve the same day.

Tips & Notes

• Seal each onde-onde completely before boiling. Any gap lets the melting palm sugar leak into the water.
• Chop the palm sugar finely so it melts all the way through. Large chunks stay hard in the center.
• Warn guests to bite the kueh carefully. The liquid palm sugar inside stays hot for several minutes.

Common questions