Ondeh-Ondeh is a Malaysian dessert dumpling that is filled with cane sugar and coated with coconut. It’s hard to get enough of this chewy sweet treat, with a crunch of coconut and melty sweet middle! Mmmmmm! Traditionally they are made with the Pandan juice, but we added a twist and used Kaffir Lime and Ginger. How can you go wrong?!? Coconut, cane sugar, lime and ginger! Trust us…they are worth the calories!
Inside these coconut covered dumplings is melted cane sugar.
The dough will be sticky if you don’t add enough flour, so if your hands are covered in sticky dough, try adding a little more until the dough becomes smooth.
Shape the dough into bowls, and fill with cane sugar.
Freshly rolled in coconut and ready to eat!
Ondeh Ondeh with Kaffir Lime and Ginger
• 2 cups rice flour
• ½ cup cane sugar
• ½ cup grated coconut
• a pinch of sea salt
• ¾ cup Kaffir Lime and Ginger “Juice” (recipe below)
Kaffir Lime and Ginger “Juice”
• 1 cup water
• 1 tablespoon agave nectar
• 5 kaffir lime leaves
• 1 inch fresh ginger, peeled and chopped
1. Make the Kaffir Lime and Ginger “Juice.” Boil 1 cup of water. Add the agave nectar, kaffir lime leaves, and ginger. Turn down the heat to low, and let simmer 5 minutes. Strain, and let cool slightly.
2. Fill a medium sauce pot with water, and bring it to a boil. In a large bowl, combine the rice flour with Kaffir Lime and Ginger “Juice,” knead lightly. Pinch off a small piece of the dough, about the size of a golf ball. Drop it into boiling water, and let cook. When the dough rises to the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead until the dough becomes smooth. If the dough is sticky add more flour. Let rest for about 15 minutes.
3. Mix the grated coconut with a pinch of salt.
4. Pinch a small piece of dough, about the size of a walnut (about 15 g each) and form into a bowl shape. Fill the center with palm sugar, and then close the ball, and roll them in the palm of your hand to form a smooth ball. Drop them in the boiling water. When the rice dumplings float to the surface of the water, they are cooked. Use a slotted spoon to remove them, and gently shake off the excess water.
5. Coat the dumplings with the coconut and serve immediately. They are sooo good warm!