My fav snack since i was 5. And 41 yrs later. Still my fav tea time snacks. My mum used to sell this when i was 7. She sell of kinds of kueh. Ondeh2, putri salat, putri mandi, badak berendam, curry puff. And Nasi lemak too. This is a Nostalgia snacks. Ondeh2..🤭. Love to eat it while it's hot. But not piping hot. Lol.
Hi there, thank you so much for your lovely comment which takes us down memory lane 💗💗💗 Looks like your mum was a wonderful cook too. Ondeh ondeh is definitely one of the best & most favourite Malaysian kuih!
thanks for making this video, i lived in Australia and i really miss home food :( recently i crave so much onde onde.. i'm excited to make this ! thanks again for the recipe..
Will definitely give a try. I hope I can find fresh coconut here in California, if not I have to used dried coconut flakes as substitute. I did find gula Maleka (palm sugar)! Btw, that cute boy in this video is too adorable and make his grandmother proud. I will comment here again once I make it. Cheers! Stay safe!
Thank you, Margaret! Hope you do manage to get the fresh coconut. They do sell the frozen versions here in Singapore, where when defrosted it is just like fresh coconut (though not as tasty). Haha yes my grandson definitely makes me proud! Hope you enjoy the ondeh-ondeh! Stay safe in California 💗
Anne Soosay, Thanks for tips like blanching the pandan leaves, adding rice flour and oil to the glutinous rice flour, make balls and cooking in batches. Will try this recipe. If I cannot get fresh grated coconut, what can I substitute it with? Wonder if I can steam desiccated coconut? Thank you very much. Your family must be very lucky to have you.
Jin W It’s my pleasure to share these tips. Thank you for your kind words. I am glad all my kids enjoy my food! If you can’t get fresh grated coconut, you can use frozen grated coconut. Once defrosted and steamed, it is almost as good as the fresh one. If you can’t get frozen, then you can use desiccated coconut. Add some water to it and steam. Stir it during steaming to release the rancid oil. It will not taste the same as fresh/frozen though.
Jin W Hi Jin, I find that adding rice flour gives the dough a better texture on cooking. It is not too sticky, and is easier to swallow than ondeh-ondeh made with glutinous rice flour alone.
I did this recipe and it was delicious I wanted to do this for mothers day but when I am blending the pandan juice the juice just exploded 😳but in the end it was success
Sorry for the late reply. Thank you for your kind compliment. Glad the ondeh-ondeh turned out well despite the Pandan explosion!! 👏🏼👏🏼👏🏼 Happy Cooking! 💗💗💗
Eat Away Thank you! I am so happy you enjoyed the video. My children and grandchildren ate them all up before we realised that we should have done a video shot of it cut open! I will make them again and post the video on my Instagram & FB page 😁 Yes, the gula melaka becomes liquid upon cooking. The cooking time is important.
@@AnneSoosayCooks Haha! Those are the best ondeh, where the whole family is too excited to eat. I'm sure you all enjoyed them, and they are very lucky to have such a skilled matriarch, so please don't worry about it! :)
Hi Kartika, yes you can prepare dough ahead of time and refrigerate. When ready to use, you will need allow it to return to room temperature before working on it. If it feels a bit dry, sprinkle some water onto the dough and knead. Hope that helps! (Of note, some other recipes use coconut milk in their dough. You cannot keep this. Must use immediately)
May i know is the rice flour also called blendes rice flour or pure rice flour.In malaysia, there are blended rice flour and pure rice flour.Can clarify for me? Thank you
Hi Macy. Blended Rice Flour contains rice flour and corn flour. For our Ondeh Ondeh recipe you need to use Pure Rice Flour and Glutinous Rice Flour. Hope that helps 💗
Hi Pik Ling, you need to chop the gula melaka into smaller pieces. Cooking the ondeh-ondeh a little longer also helps the gula melaka dissolve (but be careful not to overcook!). Hope this helps 💗
Hi Aysha, thank you for your question. Yes, you can skip the step with cold water. It is not necessary for ondeh-ondeh. Drop the hot ondeh-ondeh directly onto the coconut. It sticks better too when ondeh-ondeh is hot. Hope that helps. Take care 💗
Hi Dorothy, rice flour gives the ondeh ondeh a firm bite without stickiness. If you cannot get rice flour, just use all glutinous rice flour for the recipe. Don’t substitute with plain flour as that will make the ondeh ondeh sticky. Hope that helps.
Hi Anne, I really enjoyed watching your video, thank you so much. But I can't get fresh grated coconut and palm sugar in where in live (France), what other substitute would you suggest and can the ondeh ondeh stay in room temperature for a few hours? Thanks in advance.
I would think desiccated coconut flakes that they sell in the baking section of the supermarket, and brown sugar if you can't get palm sugar. I am also living in Europe (Germany).
Sorry for the late reply. We overlooked it 😅 Ondeh-ondeh is best cooked and eaten on the same day. You cannot really keep it for too long as the grated coconut topping will get spoilt. If eaten within the same day, it will be moist.
Hi Indah, sorry we haven’t tried with other flours. The flavour and texture would be very different from glutinous rice flour. Do let us know how it turns out if you do try it.
I like that she blanched the leaves first because this step makes sense but there were so many unnecessary things. You don't need food colouring for a rich coloured plant like pandan. Just don't use so much water haiyaa. and you don't have to weigh each onde before cooking. No one weighs their cookie dough before baking. you just make them all the same size lol.
Haha yes it is. We call it Ondeh Ondeh in Malaysia and Singapore. The rich heritage we share with Indonesia through centuries of connectivity is shown in our food. We are a fortunate lot, living in this region! 😋😋😋
Hi Zane, thanks for your comment. Yes, blanching the pandan leaves with hot water is a personal preference for our family. Anne does it to remove the “leafy” flavour of fresh leaves. Blanching is not a must-do. Can use unblanched pandan to extract the juices.
Yes, you are correct. This is called Klepon in Indonesia. In Malaysia and Singapore, we call this Onde-onde or Buah Melaka. With the close geographical connections within these 3 countries, many recipes must have crossed borders generations ago.
@@AnneSoosayCooks but Klepon originally founded in Indonesia and spread in other Malayan countries. So that name means to appreciate the founder. Is like Hamburger from America and other countries didn't change it
Hi Dalton, Thank you very much for your comment. Yes, we agree with you. However, in Malaysia & Singapore, this kuih has been called Ondeh-Ondeh/Onde-Onde for generations. It is not something we made up recently. Hence we only know it as such. There is a famous Indonesian cake shop here in Singapore which sells klepon. Even they call it “Onde-Onde” for name recognition. Another example where food name differs is an Indian bread we have in South East Asia. In Malaysia, it is called Roti Canai. In Singapore, it is called Roti Prata. The exact same bread. This channel is not intended to be nationalistic nor do we intend to offend anyone. It is just a family channel where we want to archive our mum, Anne’s recipes of traditional Malaysian & Singapore food. We believe food should be a unifying factor. Enjoy cooking it, enjoy eating it. Enjoy it with family, friends & even strangers. Take care & stay safe during this pandemic 💗 Best wishes, Dr. Anita Soosay
![爆浆椰丝球，简单一次制作出三种口味！椰丝椰糖糯米球 | Ondeh Ondeh | Klepon | Easy to Make 3 Flavors at Once [小雁/我的爱心食谱]](http://i.ytimg.com/vi/_iXg-RV6cUY/mqdefault.jpg)
My mom is from Singapore and a few more days is her birthday so I’m going to make this for her thank you for the recipe
Hi Nakshatra, thank you for your comment. Our pleasure to share this recipe. Hope the Ondeh-Ondeh turned out well. Happy Birthday to your mum! 💗
Thank you for sharing this video. I'm going to make it for the first time.
A cooking contestant in Tamil Nadu prepared this❤️❤️.
Ashwin ❤️ CWC
Oh wow! Thanks for sharing that. Ondeh-ondeh is a South East Asian favourite. So lovely to know that its popularity has reached India 👏🏼👏🏼👏🏼
V malaysia ppl love our traditional Kuih much.this is super taste kuih.
Yes, you are right - we do love our kuih! ❤️❤️❤️
Super useful video. Many useful tips. Avoided a lot of pitfalls!
Such a pleasure just watching this recipe. Lovely...simply lovely.
Thank you so much 💗
My fav snack since i was 5. And 41 yrs later. Still my fav tea time snacks. My mum used to sell this when i was 7. She sell of kinds of kueh. Ondeh2, putri salat, putri mandi, badak berendam, curry puff. And Nasi lemak too. This is a Nostalgia snacks. Ondeh2..🤭. Love to eat it while it's hot. But not piping hot. Lol.
Hi there, thank you so much for your lovely comment which takes us down memory lane 💗💗💗 Looks like your mum was a wonderful cook too. Ondeh ondeh is definitely one of the best & most favourite Malaysian kuih!
@@AnneSoosayCooks but i also heard some Malaysian called it buah melaka. Maybe different area yeah.
@@theleftysjournal8781 Yes, some parts of Malaysia call it Buah Melaka 😊
thanks for making this video, i lived in Australia and i really miss home food :( recently i crave so much onde onde.. i'm excited to make this ! thanks again for the recipe..
Thankyou for this good 👍 video. It is so easy to follow . I will definitely make it.
Thank you for the precise step by step recipe. Followed your recipe to a T and made them yesterday. Your onde onde recipe is da bomb!
Thank you so much for the kind compliment. I am so glad your onde onde turned out well! 💗
Will definitely give a try. I hope I can find fresh coconut here in California, if not I have to used dried coconut flakes as substitute. I did find gula Maleka (palm sugar)! Btw, that cute boy in this video is too adorable and make his grandmother proud. I will comment here again once I make it. Cheers! Stay safe!
Thank you, Margaret! Hope you do manage to get the fresh coconut. They do sell the frozen versions here in Singapore, where when defrosted it is just like fresh coconut (though not as tasty). Haha yes my grandson definitely makes me proud! Hope you enjoy the ondeh-ondeh! Stay safe in California 💗
v easy to follow recipe thank you
Anne Soosay, Thanks for tips like blanching the pandan leaves, adding rice flour and oil to the glutinous rice flour, make balls and cooking in batches. Will try this recipe. If I cannot get fresh grated coconut, what can I substitute it with? Wonder if I can steam desiccated coconut? Thank you very much. Your family must be very lucky to have you.
Jin W It’s my pleasure to share these tips. Thank you for your kind words. I am glad all my kids enjoy my food! If you can’t get fresh grated coconut, you can use frozen grated coconut. Once defrosted and steamed, it is almost as good as the fresh one. If you can’t get frozen, then you can use desiccated coconut. Add some water to it and steam. Stir it during steaming to release the rancid oil. It will not taste the same as fresh/frozen though.
Anne soosay, thanks for the suggestions. Will try.
Why do u add rice flour? Thanks.
Jin W Hi Jin, I find that adding rice flour gives the dough a better texture on cooking. It is not too sticky, and is easier to swallow than ondeh-ondeh made with glutinous rice flour alone.
Anne Soosay, thanks Anne
Oooooh, one of my favourite snacks when I used to live in Singapore.
Michael Nelson We love it here! Hope you will try making it where you live now 😊
Yummy onde onde thanks
Nice write up in the description. Brought back memories of home science class for me. And this is one of my favourites 👍🏽😃🌹❤️
Jeya Lakshmi Thank you, Jeya 😊 I hope you will give my recipe a try!
I did this recipe and it was delicious I wanted to do this for mothers day but when I am blending the pandan juice the juice just exploded 😳but in the end it was success
Sorry for the late reply. Thank you for your kind compliment. Glad the ondeh-ondeh turned out well despite the Pandan explosion!! 👏🏼👏🏼👏🏼 Happy Cooking! 💗💗💗
Like the idea of blanching pandan leaves. They do have a raw taste!
Hello Aunty I live in a different country - no fresh pandan leaves! Can I use frozen?
very sharp camera.. may i know what type you are using??
Thank you for the compliment! 💗 We use our Apple iPhones for all the photos, videos and editing.
@@AnneSoosayCooks very good... post more cantonese cooking and kuih muih
Thank you so much! Will certainly do 💗
Enjoyed the video and was hoping to see the insides of them at the end, does this recipe also produce the liquid gula melaka filled insides?
Eat Away Thank you! I am so happy you enjoyed the video. My children and grandchildren ate them all up before we realised that we should have done a video shot of it cut open! I will make them again and post the video on my Instagram & FB page 😁 Yes, the gula melaka becomes liquid upon cooking. The cooking time is important.
@@AnneSoosayCooks Haha! Those are the best ondeh, where the whole family is too excited to eat. I'm sure you all enjoyed them, and they are very lucky to have such a skilled matriarch, so please don't worry about it! :)
Eat Away Yes, it gives me most pleasure when I see the family enjoy my cooking 😊 Have a lovely weekend
Can I prepare the dough first and keep it in the fridge? So that I can use it anytime i want
Hi Kartika, yes you can prepare dough ahead of time and refrigerate. When ready to use, you will need allow it to return to room temperature before working on it. If it feels a bit dry, sprinkle some water onto the dough and knead. Hope that helps! (Of note, some other recipes use coconut milk in their dough. You cannot keep this. Must use immediately)
May i know is the rice flour also called blendes rice flour or pure rice flour.In malaysia, there are blended rice flour and pure rice flour.Can clarify for me? Thank you
Hi Macy. Blended Rice Flour contains rice flour and corn flour. For our Ondeh Ondeh recipe you need to use Pure Rice Flour and Glutinous Rice Flour. Hope that helps 💗
May I know do we squeeze the fresh coconut milk out? Or we just steam it as it’s?
Auntie Anne..may i know why the gula mlk does not melt ? Tq
Hi Pik Ling, you need to chop the gula melaka into smaller pieces. Cooking the ondeh-ondeh a little longer also helps the gula melaka dissolve (but be careful not to overcook!). Hope this helps 💗
@@AnneSoosayCooks ok..aunty anne..i will try..tqvm
Usually after taking the ondeh ondeh off the heat don't they drop it in cold water to let it cool? Is it okay to skip that step?
Hi Aysha, thank you for your question. Yes, you can skip the step with cold water. It is not necessary for ondeh-ondeh. Drop the hot ondeh-ondeh directly onto the coconut. It sticks better too when ondeh-ondeh is hot. Hope that helps. Take care 💗
Can I use pandan paste and water ( how much)instead of juice for the dough?
Can I use frozen grated coconut and thaw it!
U added 2 tbsp of rice flour- can use plain flour?
Hi Dorothy, rice flour gives the ondeh ondeh a firm bite without stickiness. If you cannot get rice flour, just use all glutinous rice flour for the recipe. Don’t substitute with plain flour as that will make the ondeh ondeh sticky. Hope that helps.
Can other oils be used instead of vegetable oit?
Hi Ellice. Yes, you can use any type of odourless oil
How long can we keep it for?
Hi Anne, I really enjoyed watching your video, thank you so much. But I can't get fresh grated coconut and palm sugar in where in live (France), what other substitute would you suggest and can the ondeh ondeh stay in room temperature for a few hours? Thanks in advance.
I would think desiccated coconut flakes that they sell in the baking section of the supermarket, and brown sugar if you can't get palm sugar. I am also living in Europe (Germany).
@@makeupkoala, ok would give it a try, hopefully it works 🤞. Will update on the result ☺️
Will the onde onde dry out if prepared ahead of time?
Sorry for the late reply. We overlooked it 😅 Ondeh-ondeh is best cooked and eaten on the same day. You cannot really keep it for too long as the grated coconut topping will get spoilt. If eaten within the same day, it will be moist.
1 1/2 cup of glutinous rice flour is how many grams?
Hi Eileen, 1 1/2 cup of glutinous rice flour weighs 195g
Hi Aunty Anne...why must u add oil?
Hi Maslina, adding a little oil to the dough makes it smooth, and easy to handle so that it doesn’t crack when moulding.
@@AnneSoosayCooks Oic...thank u soo much...🤗
@@maslinadin7776 No problem! Happy to help 💗
The rice flour can change to any other flour? Like corn flour or sweet potato flour?
Hi Indah, sorry we haven’t tried with other flours. The flavour and texture would be very different from glutinous rice flour. Do let us know how it turns out if you do try it.
I like that she blanched the leaves first because this step makes sense but there were so many unnecessary things. You don't need food colouring for a rich coloured plant like pandan. Just don't use so much water haiyaa. and you don't have to weigh each onde before cooking. No one weighs their cookie dough before baking. you just make them all the same size lol.
What about Cendol??
Can I use rice flour instead of glutinous rice flout?
Hi Ellice. You must use glutinous rice flour for this recipe. Rice flour will make the Ondeh-Ondeh too hard, and it won’t give the sticky texture.
Why is it a bit bitter?
That was a klepon
Itu klepon namanya
Klepon itu bahasa indon. Onde2 Malaysia. Nak claim lh tu haha
Iku klepon Ning indo
The same as Khanom Tom (ขนมต้ม) in Thailand. So who created it first. Thailand or Malaysia th-cam.com/video/26-ZbvomWI8/w-d-xo.html
You know mam the name of that food is KLEPON, not onde onde
In indonesia its klepon and in malaysa its onde onde
Indo klepon, Singapore Malaysia onde onde
But, thats Klepon 😂
Haha yes it is. We call it Ondeh Ondeh in Malaysia and Singapore. The rich heritage we share with Indonesia through centuries of connectivity is shown in our food. We are a fortunate lot, living in this region! 😋😋😋
Wrong way to bleach pandan with hot boiling Water
Hi Zane, thanks for your comment. Yes, blanching the pandan leaves with hot water is a personal preference for our family. Anne does it to remove the “leafy” flavour of fresh leaves. Blanching is not a must-do. Can use unblanched pandan to extract the juices.
In Indonesia that's klepon not onde onde
So bad this recipe... I don't like your recipe? Anything?
That's Klepon🤬
And in Malaysia its called onde onde :) it’s the same just different names
Ni mesti org seberang mau claim
@@Abaha_ no its not same
@@tobugizy itu klepon>:(
@@javaaa_bs it is in indonesia its called klepon and maleysia onde onde. I just call it klepon
That is klepon not onde - onde
Yes, you are correct. This is called Klepon in Indonesia. In Malaysia and Singapore, we call this Onde-onde or Buah Melaka. With the close geographical connections within these 3 countries, many recipes must have crossed borders generations ago.
@@AnneSoosayCooks but Klepon originally founded in Indonesia and spread in other Malayan countries. So that name means to appreciate the founder. Is like Hamburger from America and other countries didn't change it
Hi Dalton, Thank you very much for your comment. Yes, we agree with you. However, in Malaysia & Singapore, this kuih has been called Ondeh-Ondeh/Onde-Onde for generations. It is not something we made up recently. Hence we only know it as such. There is a famous Indonesian cake shop here in Singapore which sells klepon. Even they call it “Onde-Onde” for name recognition.
Another example where food name differs is an Indian bread we have in South East Asia. In Malaysia, it is called Roti Canai. In Singapore, it is called Roti Prata. The exact same bread.
This channel is not intended to be nationalistic nor do we intend to offend anyone. It is just a family channel where we want to archive our mum, Anne’s recipes of traditional Malaysian & Singapore food.
We believe food should be a unifying factor. Enjoy cooking it, enjoy eating it.
Enjoy it with family, friends & even strangers.
Take care & stay safe during this pandemic 💗
Best wishes,
Dr. Anita Soosay
@@AnneSoosayCooks love this
@@daltonfandideswanda4896 Thank you 💗