Onde-onde Recipe
Onde-onde is one of the traditional kuih in Malaysia; they are one of my favorites.
Kuih is term for Malaysian sweet cakes or pastries.
This onde-onde recipe was contributed by Sea Salt with Food, an amazing food blog with many amazing recipes.
What is Onde-onde?
These cute little onde-onde–also spelled as ondeh-obdeh–are infused with pandan (screwpine leaf) juice and filled with “Gula Melaka” or palm sugar.
The dough is made from sweet potato or glutinous rice flour.
After cooking, they are rolled with grated coconut. The palm sugar is literally bursting in your mouth when you take a bite.
They are very popular in Malaysia, Singapore and Indonesia. In Indonesia, they are called klepon.
How to Make Onde-Onde?
It’s very easy to make this sweet treat.
First, make the dough with glutinous rice flour and pandan juice.
Next, fill the dough with chopped Gula Melaka and make them into dough balls.
Boil and cook the dough balls until they float to the top. Roll the balls with steamed grated coconut before serving.
How Many Calories Per Serving?
This recipe is only 273 calories per serving.
What To Serve with this Recipe?
There are many types of kuih in Malaysia. If you wish to try making kuih at home, I recommend the following recipes.
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Onde-onde
Onde-onde (also spelled as ondeh-ondeh) are made with pandan (screwpine leaf) infused dough and filled with Gula Melaka or palm sugar. Roll them with grated coconut before serving.
Ingredients
- 250 g (8 oz.) glutinous rice flour
- 200 ml Pandan juice
- 100 g (3.5 oz.) grated coconut
- 1 pinch sea salt
- 150 g (5 oz.) Gula Melaka or palm sugar, finely chopped
Instructions
- 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/2 oz.) 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 a 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 Gula Melaka or palm sugar. Roll it in your palms to form a smooth ball. Repeat the same until all ingredients are used up.
- Cook the onde-onde balls in boiling water. When they float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the onde-onde with grated coconut and serve immediately.
Notes
Recipe Contributor: Sea Salt With Food.
Please use Gula Melaka if you can. The best Gula Melaka should be golden brown in color and not so solid. 
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 273Total Fat 7gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 124mgCarbohydrates 50gFiber 3gSugar 15gProtein 3g
Sally B.
In Malaysia, these superb green balls with coconut on the exterior and gula Melaka on the interior are without a doubt called “onde onde.” They are sold everywhere.
The Indonesian balls are sesame seed balls. They are deep-fried.
Thank you, Bee for taking the mystery out of making these delectable treats.
Alison Tan
Hi, how do I mak this with desiccated coconut? Thx!
Rasa Malaysia
I don’t recommend.
Nienek
I am from Indonesia and we call this klepon; onde onde is with sweet black bean paste and deep fried with sesame seeds on the outside
Rasa Malaysia
Thanks!
Noel Cecil
This was excellent, thank you! I boiled overtime and the centre was runny as it should be. Just like i had in Malaysia and Singapore, thank you again! Rasa Malaysia have great recipes.
wanhoon
Tried it and it’s delicious! Thank you
Del
Hello,
How long can these keep or store? Made it for the first time and absolutely love the recipe! Thank you!
Rasa Malaysia
You want to eat them in a few hour.
Vina
But..this is Indonesian not Malaysian..
Rasa Malaysia
Thanks Vina, Indonesian version is called Klepon, right? I am writing about the Malaysian version onde-onde.
Kangaroo
Thanks for a wonderful recipe! What would you suggest to tweak if I would like the palm sugar within the onde onde to burst out as you chew the onde onde in your mouth? I couldn’t achieve it that with my previous batch. I tried adding more fillings .
Rasa Malaysia
Smaller pieces and boil longer.
Su Hui
The recipe is easy to follow. It takes some skill to make the dough thin so that there will be enough Gula Melaka filling, but I got around that by making some Gula Melaka syrup to “top-up” if there are some with too much dough. Thanks!!
Rasa Malaysia
Awesome!