Ondehondeh

Ondehondeh is a traditional Indonesian sweet snack made from glutinous rice flour, typically filled with liquid palm sugar (gula melaka) and then coated with grated coconut. The name "ondehondeh" is onomatopoeic, likely mimicking the sound made when biting into the soft, chewy outer layer and the bursting liquid sugar filling.

The dough is formed by mixing glutinous rice flour with a small amount of water until it forms a pliable consistency. Small portions of the dough are then flattened and a small piece of palm sugar is placed in the center before being carefully rolled into a ball. These balls are then boiled in water until they float to the surface, indicating they are cooked through. Once drained, they are immediately rolled in freshly grated coconut.

Ondehondeh is popular across Indonesia, with regional variations in naming and sometimes slight modifications in ingredients or preparation. For instance, in some areas, pandan leaves are used to color and flavor the glutinous rice dough green. It is a common treat enjoyed during celebrations, holidays, or simply as a snack with a cup of tea or coffee. The contrast between the chewy rice cake, the sweet liquid palm sugar, and the slightly salty, fresh coconut is a key characteristic of its appeal.