Pandan, Pumpkin, and Purple Sweet Potato Ondeh-Ondeh

To make Pandan, Pumpkin, and Purple Sweet Potato Ondeh-Ondeh, start by steaming grated coconut with salt and pandan leaves for 10 minutes. Prepare the pandan juice by blending pandan leaves with water and straining it. Combine glutinous rice flour and sugar, then mix in the pandan juice to form a dough. For the pumpkin and purple sweet potato variations, mix the respective ingredients with glutinous rice flour, oil, and water to form smooth doughs. Shape the dough into balls, fill them with palm sugar, and boil until they float. Finally, coat the cooked balls in the steamed grated coconut before serving.

Traditional Ondeh-Ondeh is made with glutinous rice flour, which contains gluten. However, you can try substituting glutinous rice flour with a gluten-free flour blend that mimics the sticky texture, such as sweet rice flour or a combination of tapioca and rice flour. Keep in mind that the texture may vary slightly. Additionally, ensure that the palm sugar used is suitable for your dietary needs, especially if you are managing sugar intake.

If you don't have pandan leaves, you can use pandan extract or essence for flavoring, though the color will be different. For palm sugar (Gula Melaka), you can substitute with brown sugar or coconut sugar, but the taste will vary slightly. If you can't find grated coconut, you can use desiccated coconut, but it's best to lightly steam it to soften before coating the Ondeh-Ondeh.

To store leftover Ondeh-Ondeh, place them in an airtight container and keep them in the refrigerator. They can last for up to 2-3 days. If you want to keep them longer, consider freezing them. To freeze, place the Ondeh-Ondeh in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. When ready to eat, thaw them in the refrigerator and reheat gently in a steamer.

Ondeh-Ondeh pairs beautifully with a variety of Southeast Asian desserts. Consider serving them alongside coconut sticky rice, mango slices, or a refreshing bowl of shaved ice with sweet syrup. For a beverage, a cup of warm tea or a coconut drink complements the flavors well. You can also serve them with a side of fresh fruit for a balanced dessert spread.