We can’t wait to share our love for Odeh Odeh. Its origins trace back to the flavorful tradition of Malay sweets. Each delicate ball is crafted from glutinous rice flour and filled with aromatic palm sugar that melts in your mouth.
We enjoy making these treats because they’re quick to prepare and fun to share with loved ones. Their vibrant green color comes from pandan essence and adds a fragrant touch. Whether we’re celebrating a special occasion or craving a simple dessert these bite-sized delights never fail to satisfy our sweet tooth.
Tools And Equipment
| Tool | Usage |
|---|---|
| Large mixing bowl | For combining glutinous rice flour plus pandan essence |
| Measuring cups and spoons | For precise ingredient amounts |
| Cutting board | For neatly chopping palm sugar into bite-sized pieces |
| Knife | For slicing the palm sugar into small chunks |
| Pot | For boiling water to cook the dough balls |
| Slotted spoon | For carefully scooping out the cooked treats |
| Plate lined with paper towels | For draining any excess water before rolling the dough balls in coconut |
Ingredients
We gather these carefully selected items to create our fragrant and sweet Odeh Odeh. Each component ensures a chewy bite with a luscious center.
Dough Components
- 1 cup glutinous rice flour
- 2 tablespoons pandan essence or pandan juice
- ½ cup warm water (add more if needed)
- 1 pinch salt
| Ingredient | Amount |
|---|---|
| Glutinous rice flour | 1 cup |
| Pandan essence or pandan juice | 2 tablespoons |
| Warm water (approx.) | ½ cup |
| Salt | 1 pinch |
Filling
- ¼ cup palm sugar or gula Melaka (finely chopped)
- 1 cup grated coconut (lightly salted)
| Ingredient | Amount |
|---|---|
| Palm sugar | ¼ cup (finely chopped) |
| Grated coconut | 1 cup (lightly salted) |
Directions
We move through each stage carefully. Follow these steps for sweet chewy Odeh Odeh that bursts with palm sugar.
Prepare The Filling
- Slice the palm sugar into fine pieces with a sharp knife
- Keep the sliced sugar aside until ready to fill the dumplings
Make The Dough
- Scoop 1 cup of glutinous rice flour into a large mixing bowl
- Pour in 2 tablespoons of pandan essence and add ½ cup of warm water
- Sprinkle a pinch of salt
- Knead until the dough becomes smooth and pliable
- Add more water if the dough feels dry
Shape The Dumplings
- Pinch off a small portion of the dough and roll it into a ball in your palms
- Press your thumb in the center of the ball to form a little pocket
- Fill the pocket with the sliced palm sugar
- Gently seal and reshape the dough ball
Boil The Dumplings
- Fill a pot with water and bring it to a gentle boil
- Carefully drop the dough balls into the boiling water
- Wait until they float to the surface
- Scoop them out with a slotted spoon
Coat With Coconut
- Drain the cooked dumplings on a plate lined with paper towels
- Roll them in 1 cup of lightly salted grated coconut
- Serve the Odeh Odeh warm and enjoy their sweet molten center
Serving Suggestions
We savor Odeh Odeh while they are still warm as the palm sugar center remains soft and oozy. We often pair these chewy morsels with hot tea or coffee to balance their sweetness. We sometimes chill them for a cool treat though the texture becomes firmer. We also serve them as part of a snack platter for family gatherings or festive occasions.
| Serving Idea | Details |
|---|---|
| Warm with Tea | We love how the sweet filling complements the subtle bitterness of green or black tea |
| Chilled for Later | We enjoy chilled dumplings as a bite-size dessert option during warm afternoons |
| Party Platter | We add them to a sweet spread alongside cakes or cookies for a colorful presentation |
| Coffee Pairing | The plush texture goes well with strong coffee especially when we crave a richer flavor |
Storage Tips
We let our Odeh Odeh cool completely before placing them in an airtight container. This helps prevent condensation and keeps the chewy texture intact. We line the container with parchment paper if needed to reduce sticking or moisture buildup.
We store our Odeh Odeh in the refrigerator to maintain the freshness of the grated coconut. We consume them within two days so the filling remains molten and the dough stays soft. If we want them slightly warmer we pop them into the microwave for a few seconds. Alternatively we steam them for a short while to restore their tenderness.
| Storage Method | Best Used By |
|---|---|
| Room Temperature (Cool Area) | 1 day |
| Refrigerator | 2 days |
Conclusion
We love how these tiny treats bring a burst of sweetness and a sense of tradition to our table. They remind us that cooking is about connecting with familiar flavors and our cultural heritage. Each batch of Odeh Odeh is a celebration of chewy texture and molten goodness that suits both special occasions and casual indulgence.
We hope your kitchen becomes a hub of sweet memories as you enjoy the ritual of shaping boiling and rolling these goodies. Let the vivid color and luscious center spark joy for your taste buds and feed your passion for homemade delights.