Pumpkin Ondeh Ondeh[48]

Pumpkin Ondeh Ondeh

  • Servings: 4
  • Difficulty: easy
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Pumpkin Ondeh Ondeh


  • 150g pumpkin
  • 110g glutinous rice flour
  • 80g palm sugar
  • 125g grated coconut, for coating
  • pinch of salt


  1. Peel and cut the pumpkin into small cubes and steam until softened, about 15 minutes. Mash the pumpkin with a fork. Set aside and let it cool.
  2. Mix in the glutinous rice flour and knead into a dough. If the dough is too dry, add water a little at a time the dough becomes smooth. If it’s too wet, add glutinous rice flour.
  3. In another bowl, add grated coconut and a pinch of salt. Mix well and steam for 5 – 10 mins. Set aside and let it cool.
  4. Roll the dough into 2cm balls, flatten it ad wrap a small cube of palm sugar within each dough portion. Knead into a small ball. Repeat this step with the remaining dough.
  5. Bring a large pot of water to a boil, lower the fire to medium-high. Carefully place the balls into the pot, stir constantly to prevent the rice balls from sticking to the bottom of the pot. Cook until the balls float onto the surface of water (about 5 mins). Reduce heat and simmer for another 5 mins.
  6. Remove the glutinous rice balls with a slotted spoon and shake off excess water.
  7. Coat the cooked glutinous balls with the white grated coconut. Serve.


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