Ondeh Ondeh | easy MOCHI burst-in-your-mouth caramel poppers 

OPEN for ingredients! This is Ondeh Ondeh, or chewy soft glutinous rice balls filled with a gorgeous palm sugar caramel syrup - each bite is a burst of joy. Think of these as mochi, but a lot easier to make!
These beloved Southeast Asian dessert is also known as Klepon in Indonesia and Khanom Tom in Thailand.
I did three different versions here: Sweet Potato Ondeh Ondeh, Pandan Ondeh Ondeh and Butterfly Blue Pea Ondeh Ondeh, spoiler alert, they're all easy, yummy and looks really good so let's gooo.
More info here: nomadette.com/sweet-potato-ond...
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Each recipe makes about 16 Ondeh Ondeh balls.
Ingredients:
Sweet Potato Ondeh Ondeh
- 150g Sweet Potato
- 100g Glutinous Rice Flour, with extra
- 100ml Water, with extra
- 150g Gula Melaka, chopped
- 100g Freshly Grated Coconut
- 1/4 tsp Salt
- Pandan Leaves or Screwpine Leaves (optional)
Pandan Ondeh Ondeh
- 200g Glutinous Rice Flour, with extra
- 200ml Pandan Juice, with extra
- 100g Gula Melaka, chopped
- 100g Freshly Grated Coconut
- Pinch of Salt
Butterfly Blue Pea Ondeh Ondeh
- 2 tbsps Dried Butterfly Blue Pea Flowers
- 200ml Water, warm
- 100g Gula Melaka, chopped
- 100g Freshly Grated Coconut
- Pinch of Salt
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