Onde-onde (Ondeh-ondeh)
May 01st, 2009 62 Comments

Onde-onde (Ondeh-ondeh)

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Onde-onde (Ondeh-ondeh) Recipe

Contributor: Sea Salt with Food


250 g Glutinous Rice Flour
200 ml Pandan Juice
150 g  Gula Melaka (Palm Sugar), finely chopped
100 g Grated Coconut
A Pinch Of Sea Salt


In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.

Coat the rice balls with grated coconut and serve immediately.

Cook’s Note:

To make the Pandan Juice. Blend 10 Pandan leaves with 220 ml water.

Note from Rasa Malaysia:

Gula Melaka is available at

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62 comments... read them below or add one

  1. Pingback:Daily News About the Sea : A few links about the Sea - Friday, 01 May 2009 19:21

  2. wokstar says:

    I love this but I’m terrible with dough, sounds easy but I’ll be a big mess. You have a beautiful blob & photos. I don’t know how you ladies do it, congrats!

  3. wokstar says:

    oops, sorry, just noticed I wrote ‘blob’ instead of ‘blog’.

  4. Linda says:

    I’ve never tried this before.. but the sheer simplicity of the methods combined with minimal ingredients has placed this recipe on my to try list

  5. John says:

    I have never tried these onde-onde before but they sure looks cute and I am sure they are very delicious.

  6. Eve says:

    Where can I find freshly grated cocunut?

  7. tigerfish says:

    Poostz! Oops, the onde-onde just burst in my mouth with the essence :D

  8. Carol says:

    You are really amazing! Your blog is very impressive and I love to read your blog, browse through your great recipes.
    It happened that I also had a recipe of ondeh-ondeh, just to share with you. :)美味家乡ondeh-ondeh/

  9. These are so pretty, and the coconut looks delicious!

  10. I’d love to try them. A trip to the local Oriental Supermarket is in order, methinks!

  11. Tuty says:

    Oh we call these “Kelepon” in Indonesian :-)

    We also have the chocolate variety of kelepon. Chocolate and palm sugar… yummy!!

  12. Maya says:

    Ondeh ondeh everywhere!!!

  13. Yoga says:

    i like the recipe given here…i mean i luv the food..

  14. Grace F. says:

    These do sound good, but my husband doesn’t like coconut. Any ideas for a substitution?

  15. tina says:

    wow…i luv the recipe and shots..looks perfect………..

  16. eika says:

    its loke so delicious and i fell so hungry now

  17. prasetya says:

    very interesting. Indonesians call this kelepon and onde-onde is another different things. In Indonesia, onde-onde refers to a fried ball with red bead paste filling and wrapped by sesame.

  18. Sze says:

    The best ondeh-ondeh I had have is from my kampung, sells by an old man during the Pasar Ramathan only,and it just cost 50 cents! but I think it is not easy to make ondeh-ondeh, especially when u wrap the gula melaka with the outer layer~
    Really miss this yummy yummy kuih! Thx for ur post! ^^

  19. Sze says:

    One more thing, I’m living in bay area, near Berkeley,
    do u know where can I buy the pandan leaves??
    I need it to cook nasi lemak~

    • There’s a Ranch 99 in Cerritos, but I don’t think you can find it there. I am able to find them in Vietnamese grocery stores. But I don’t know any near Berkeley.

  20. km says:

    i just made it! thanks for the recipe. though i wonder if you had any problems with the skin of the ball bursting as it boils?

    • linghui says:

      I’ve tried making a couple of times. Boiling part of the dough till it floats is the key to prevent it from bursting. Reason behind that is because the boiled dough is suppose to act like an elastic wall that expands when you boil it. Another thing you can do is to keep the cover open and boil it over medium small fire, to prevent high pressure, hence bursting it.

  21. ES says:

    Many traditional onde-onde recipes do not use gultinous rice flour but use mashed sweet potato with some tapioca flour. For the filling, alternatively one can use grated coconut lightly sweeten with gula melaka. This will reduce the overall GI of the onde-onde, suitable for diabetic. In the US, some called sweet potato, yam. Strange!

  22. very nice! esp with lots of gula melaka inside.

  23. winnie ruan says:

    We love onde onde,but cannot get fresh coconut in china.beside what i use for granish.

  24. rachel says:

    hi, we can’t get freshly grated coconut here in London unless we buy the old coconut and grate it ourself. is there any alternative? how about using dessicated coconut steamed with some coconut milk? or can we use frozen grated coconut? thanks.

    • Tasha says:

      Rachel, this is a bit of a long time after your comment but I just wanted to let you know that you CAN get fresh grated coconut in London. At Earl’s Court on Hogarth Road there’s a filipino supermarket called Pinoy Supermarket and they sell freshly grated coconu at £2 a coconut. You have to ask the cashier as they grate it fresh.

      Good luck!

  25. michelle says:

    anyone used brown sugar as a substitute? palm sugar is kind of hard to get here

  26. ILuvJuice says:

    Yum, yum, yum! I made these for my malaysian boyfriend and he loved them. They are so simple to make and so delicious.

  27. ambar says:

    we, javanese people called onde-onde as kelepon based on the description in here. i thought we shared the same roots, but to be honest i am bit objected when someone called as malaysian desert. let’s say south east asian rather pointed the finger to specific country. historically most of our culinary heritage came from the same ingredients (gula jawa as gula melaka-they are same and compliment each other). beautiful photos & nice presentation.

  28. Joe says:

    I can’t get the pandan leaves here but i bought the pandan paste. How much water do I need for kneading the dough with the pandan paste? Thanks! :)

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  30. margeena says:


    I love your blog and onde2 especially. I’m wondering though what is the significance of putting that 40g of dough into the boiling water and then mixing it back again with the rest of the dough?? I’m gonna try and make these. Thanks! ~~

  31. Rushdi says:

    Thanks, I will try it. Anyway, your site looks great. Thank you for the generous tips and recipes!

  32. Pingback:When I Walked Into Pilates Class Yesterday… « Across the Oceans

  33. Foodmania says:

    I just want to make five onde onde. The problem is that I cannot figure how to narrow it down. It doesn’t say here that how many balls you can make from this recipe, though :)

    How long does this process of making onde onde take?


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  36. Iteng says:

    May I know how to make Pandan Juice?

  37. Pingback:Ondeh-ondeh | eatnownownow

  38. vidya rana says:

    i like onde onde. i saw recipe in fox history then i m in love with onde onde. i m indian but its my frist exotic dish in my life.

  39. Pingback:Ondeh Ondeh / Klepon « tea with tee

  40. Henri says:

    I am sorry. Onde-Onde is the real cake of Mojokerto City State East Java, Indonesia. So why you wrote it up as Malaysia Kuih? You should make it correct. Thanks

  41. NeeghuMohan says:

    My hubby loves ondeh ondeh. I sincerely tried it yesterday. Followed the recipe exactly but it was a disaster. I couldn’t form the ball shape the dough melted in my palm….why is it so?. Please help. Thank you.

  42. Serena says:

    hi, this onde-onde looks so good. Never had it before but would like to try to make it real soon!!!
    One question: should these be served hot or cold (room temp). Does the grated coconut must be fresh or dry is also ok?

  43. Heya, I love your blog and is always a go to for Malaysian recipes. I tried making onde onde before but it was a mess trying to stuff enough grated gula melaka in the middle and keep the dough thin. Do you have a tip? Also, is there a reason why a small dough is boiled and then kneaded into the raw dough?

  44. Angeline says:

    i just made some with this recipe. the palm sugar i got was in large bars which i had to break into smaller pieces. the onde onde tasted like it should but the palm sugar did not dissolve.. so it was like a crunchy candy in the middle…. how do u get the palm sugar to “melt”?

  45. Pingback:Onde Onde: Pastry Redefined | The Hungary Buddha Eats the World

  46. Lisa says:

    I live in mid-West and cannot find Gula Melaka, even online. Can it be substituted by Gula Jawa (Indonesian)? I can buy this on Amazon easily.
    Also, is there an online grocery that sells fresh or frozen pandan leaves?
    Thank you

  47. Raudha says:

    What is the preperation and cooking time?

  48. Xinxuanc says:

    Don’t have to steam the palm sugar?

  49. Angie Wheatley says:

    Will this recipe work if I used 100g of sweet potato flour and 10g of glutinous rice flour? I love the taste and texture of sweet potato in the recipe.

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