We’ve always been captivated by the vibrant flavors of Indonesian cuisine, and Odeh Odeh stands out as a true gem. This delightful dessert features chewy glutinous rice balls filled with sweet palm sugar, all wrapped in grated coconut for a tropical twist that transports us straight to the islands.
Originating from Indonesia, Odeh Odeh offers a perfect balance of textures and tastes that’s both comforting and exotic. We’re thrilled to share our take on this classic recipe, inviting you to bring a bit of Southeast Asian magic into your kitchen today.
Ingredients
In our Odeh Odeh recipe, we gather fresh, high-quality ingredients to create the chewy glutinous rice balls filled with sweet palm sugar and coated in fragrant grated coconut. This selection ensures the perfect balance of textures and flavors, capturing the essence of traditional Indonesian desserts.
Dough Ingredients
- 200g glutinous rice flour: Sifted for smoothness, as the base to form the pliable dough.
- 150ml coconut milk: Warmed slightly for easy mixing, to achieve the right consistency and add subtle richness.
- A pinch of salt: About ¼ teaspoon, added to enhance the flavor of the dough.
Filling Ingredients
- 100g palm sugar: Chopped into small cubes, prepared just before use to maintain its gooey sweetness inside the balls.
Coating Ingredients
- 200g grated coconut: Freshly grated and lightly toasted, used for the final wrap to provide that irresistible tropical coating.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 |
| Carbohydrates | 45g |
| Protein | 3g |
| Fat | 10g |
Equipment Needed
To bring our Odeh Odeh recipe to life after gathering the fresh ingredients, we rely on a few key tools that ensure precise preparation and that signature chewy texture in this Indonesian dessert. These essentials help us mix, shape, and steam the glutinous rice balls efficiently, maintaining the balance of flavors and textures we love.
Here’s a detailed list of the equipment we recommend:
- Large mixing bowl: We use this to combine the glutinous rice flour, coconut milk, and salt into a smooth dough, allowing for easy kneading and even incorporation of ingredients.
- Measuring cups and spoons: Accurate measurements are crucial for our Odeh Odeh—we suggest a set that includes 1-cup, 1/2-cup, and tablespoon measures to portion the flour, milk, and palm sugar precisely.
- Steamer basket or pot: Essential for steaming the filled rice balls to achieve their soft, chewy consistency; we prefer a bamboo steamer for its authentic touch, but a metal one works if placed over boiling water.
- Sharp knife: We need this to chop the palm sugar into small pieces for the filling, ensuring it melts perfectly inside the dough without tearing it.
- Grater: For freshly grating the coconut coating, we recommend a box grater with fine holes to create fluffy shreds that adhere well and enhance the tropical flavor.
- Spoon or small scoop: This tool helps us portion and fill the dough balls evenly, preventing mess and ensuring each Odeh Odeh has the ideal amount of sweet palm sugar inside.
- Plate or shallow tray: We use this for rolling the steamed balls in toasted coconut, making the coating process quick and uniform for that irresistible finish.
By having these items ready, we can seamlessly transition from mixing the dough to serving up a batch of our delectable Odeh Odeh.
Instructions
With our fresh ingredients and essential tools in hand, we guide you through crafting Odeh Odeh step by step to achieve its signature chewy texture and sweet tropical flavors.
Prep
First, we prepare the dough and other components to ensure everything is ready for assembly. In a large mixing bowl, sift 2 cups of glutinous rice flour to remove lumps and aerate it, promoting a smooth, elastic dough. Next, warm 1 cup of coconut milk in a saucepan over low heat until it’s just hot—around 100°F—to enhance its creamy aroma without curdling. Stir in ½ teaspoon of salt for a subtle balance that amplifies the sweetness.
For the filling, use a sharp knife to chop ½ cup of palm sugar into small, pea-sized pieces, ensuring even distribution inside each ball for a burst of caramel-like sweetness. Meanwhile, grate 2 cups of fresh coconut and lightly toast it in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring constantly to prevent burning. This step develops a nutty, toasted flavor that contrasts beautifully with the soft interior.
Assemble
We bring the elements together to form the rice balls, focusing on technique for the perfect shape and texture. In the mixing bowl, gradually pour the warmed coconut milk into the sifted glutinous rice flour, stirring with a spoon until a soft, pliable dough forms—similar to playdough in consistency. Knead the dough for 2-3 minutes on a lightly floured surface until it’s smooth and not sticky, which helps lock in that irresistible chew.
Divide the dough into 16 equal portions, roughly 1-inch balls, using a spoon or small scoop for uniformity. Flatten each portion in your palm to create a disc about 2 inches wide, then place a teaspoon of the chopped palm sugar in the center. Carefully fold the edges over the filling and roll into a seamless ball, sealing any cracks to prevent leakage during cooking. This assembly creates a delightful surprise of molten sweetness inside each Odeh Odeh bite.
Cook
Finally, we cook the assembled balls to achieve their tender, chewy finish and add the final coating for enhanced flavor and presentation. Fill a steamer basket with water and bring it to a rolling boil over high heat, then line the basket with banana leaves or parchment paper to prevent sticking.
Place the rice balls in the steamer, ensuring they don’t touch, and cover with a lid. Steam for 10-12 minutes until the balls turn translucent and firm, releasing a sweet, aromatic steam that signals their readiness. While still warm, roll each ball in the toasted grated coconut to coat evenly, pressing gently for adherence. This step adds a crispy, tropical layer that elevates the dish’s sensory appeal with its contrasting textures and flavors.
Make-Ahead and Storage
As we wrap up our guide to crafting Odeh Odeh, let’s dive into practical tips for making ahead and proper storage to keep these chewy glutinous rice balls fresh and flavorful. Preparing Odeh Odeh in advance allows us to enjoy its tropical sweetness without last-minute rush, while correct storage preserves the signature soft texture and coconut aroma.
Make-Ahead Tips
We find that Odeh Odeh components can be prepped ahead to streamline your cooking process. Start by preparing the dough up to 24 hours in advance for optimal freshness. Simply mix the sifted glutinous rice flour with warmed coconut milk and a pinch of salt, then cover the dough tightly in plastic wrap and refrigerate it. This step helps the flavors meld, making the dough even easier to shape later.
For the filling, chop the palm sugar ahead and store it in an airtight container at room temperature for up to 48 hours. If you’re assembling the rice balls, we suggest shaping and filling them uncooked, then placing them on a parchment-lined tray, covering with plastic wrap, and refrigerating for up to 12 hours. This prevents the dough from drying out and ensures the chewy texture remains intact when you steam them fresh.
Storage Methods
Once your Odeh Odeh is steamed and coated in toasted coconut, proper storage is key to maintaining its delightful balance of sweet, nutty flavors and tender chew. Let the rice balls cool completely to room temperature before storing to avoid condensation, which can make them soggy.
We recommend the following storage options, summarized in the table below for quick reference:
| Storage Method | Duration | Instructions | Notes on Quality |
|---|---|---|---|
| Refrigerator | Up to 3 days | Place cooled Odeh Odeh in an airtight container or sealed bag to lock in moisture and prevent staleness. | The texture stays chewy, but flavors may slightly dull—reheat gently in a steamer for 5 minutes to revive the coconut aroma. |
| Freezer | Up to 1 month | Arrange on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag. Thaw in the refrigerator overnight before reheating. | Freezing preserves the glutinous structure well, but avoid multiple freeze-thaw cycles to keep the palm sugar filling from crystallizing. |
| Room Temperature | Up to 6 hours | Keep in a covered container in a cool, dry spot away from direct sunlight. |
Ideal for short-term enjoyment, as the coconut coating stays crisp and the overall tropical essence shines.
By following these steps, we ensure your Odeh Odeh remains a crowd-pleaser, ready to delight with its vibrant flavors whenever you serve it.
Conclusion
We’ve loved sharing this Odeh Odeh recipe with you, as it’s more than just a dessert—it’s a gateway to Southeast Asian flavors.
By now, you’re set to create your own batch and savor that perfect mix of chewy texture and sweet indulgence.
Let’s make this a staple in our kitchens and keep the tradition alive one delicious bite at a time.
Frequently Asked Questions
What is Odeh Odeh?
Odeh Odeh is a traditional Indonesian dessert featuring chewy glutinous rice balls filled with sweet palm sugar and coated in grated coconut. It offers a perfect mix of textures and tropical flavors, making it a delightful treat that captures the essence of Southeast Asian cuisine.
What ingredients are needed for Odeh Odeh?
You’ll need glutinous rice flour, warmed coconut milk, a pinch of salt for the dough; chopped palm sugar for the filling; and freshly grated, lightly toasted coconut for the coating. These fresh, high-quality ingredients ensure a balanced texture and flavor in every bite.
What equipment is required to make Odeh Odeh?
Essential tools include a large mixing bowl, measuring cups and spoons, a steamer basket, a sharp knife, a grater, a spoon or small scoop, and a plate or tray. These items help achieve the signature chewy texture and precise preparation.
How do I make Odeh Odeh step by step?
Start by sifting glutinous rice flour and mixing with warmed coconut milk and salt to form dough. Chop palm sugar for filling. Shape dough into balls, add filling, and seal. Steam until translucent and firm, then roll in toasted coconut. This process takes about 30-45 minutes total.
How many calories are in one serving of Odeh Odeh?
Each serving of Odeh Odeh contains about 250 calories, with 45g of carbohydrates, 3g of protein, and 10g of fat. It’s a moderately indulgent dessert, so enjoy it in moderation as part of a balanced diet.
Can I make Odeh Odeh ahead of time?
Yes, prepare the dough up to 24 hours in advance and store it in the fridge. You can also make the palm sugar filling ahead and keep it in an airtight container. This makes it easy to assemble and cook fresh when needed.
How should I store Odeh Odeh?
Store cooked Odeh Odeh at room temperature for up to 6 hours, refrigerate for up to 3 days, or freeze for up to 1 month. Use an airtight container to maintain its chewy texture and sweet, nutty flavors for the best taste.