Ondeh-ondeh

Ondeh-ondeh is a traditional Southeast Asian dessert, particularly popular in Malaysia, Indonesia, and Singapore. It is also known as klepon in Indonesia and bánh trôi nước in Vietnam.

Description

Ondeh-ondeh is a type of sweet dumpling made from glutinous rice flour. The dough is colored with pandan juice, giving it a distinctive green hue. The dumplings are filled with palm sugar and then boiled. Once cooked, they are rolled in freshly grated coconut to prevent them from sticking together and to add an extra layer of flavor.

When bitten into, the palm sugar inside the dumpling melts, creating a sweet, syrupy center. The combination of the chewy glutinous rice, the sweet palm sugar, and the fragrant coconut makes ondeh-ondeh a beloved dessert in the region.

History and Cultural Significance

The exact origins of ondeh-ondeh are unclear, but it is believed to have been developed in the region several centuries ago. It is often served during festive occasions and is a common offering at traditional Malay weddings. In Indonesia, ondeh-ondeh is often associated with the Javanese culture.

Preparation and Variations

The preparation of ondeh-ondeh involves mixing glutinous rice flour with pandan juice to form a dough. Small pieces of the dough are then flattened and filled with palm sugar before being shaped into balls and boiled. Once the dumplings float to the surface of the water, they are removed and rolled in grated coconut.

There are several variations of ondeh-ondeh. In some regions, the dumplings are filled with red bean paste instead of palm sugar. Others may use sweet potato in the dough for a different texture and flavor. In Vietnam, the dumplings are served in a sweet ginger syrup and are known as bánh trôi nước.

See Also

• List of dumplings
• Malaysian cuisine
• Indonesian cuisine
• Singaporean cuisine