Shop vouchers

Enjoy dining without burning a hole in your pocket, no membership required


From the Burpple community

Homemade Ondeh ondeh using SIS Coconut Sugar, Natural sugar made from coconut sap and harvested using traditional methods.
The result in more fragrance, rich molasses, consistent size (1 cube = 8 gr) and effortless chopping cause of the preformed shape.
• 1 packet pandan leaves
• 1 cup coconut water
• 5 pcs SIS Coconut Sugar Cubes, chopped
• 100g glutinous rice flour
• 50g tapioca flour
• 1 tbsp sugar
• ½ tsp salt
• desiccated coconut

Steps :
1️⃣. Cut pandan leaves into small pieces and add into a blender with coconut water, blend evenly and squeeze juice out (around 100 ml).
2️⃣. Chop coconut sugar into small pieces.
3️⃣. Add glutinous rice flour, tapioca flour, sugar, salt and pandan juice. Mix well and knead until dough is firm.
4️⃣. Roll dough to 20g portions. Make a dent in center of dough, add chopped coconut sugar cubes, seal and roll into a ball. Repeat the same until all doughs are used up.
5️⃣. Swirl boiling water in a pot on low heat, add ondeh ondeh balls into the pot. Cook until ondeh ondeh floats. Remove and add to desiccated coconut and coat.
Swipe to see the video