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Onde-onde (or ondeh-ondeh) are soft, chewy dough balls filled with sweet Gula Melaka (palm sugar) and infused with the fragrant flavor of pandan. Rolled in grated coconut, they’re the perfect balance of sweetness and texture—ideal for a snack or dessert, and loved in many Southeast Asian cultures.
What Is Onde-Onde
These adorable little onde-onde (also known as ondeh-ondeh) are packed with flavor, thanks to their pandan (screwpine leaf) infusion and sweet, gooey Gula Melaka (palm sugar) filling. The dough is made from either sweet potato or glutinous rice flour, giving them that chewy, satisfying texture.
Once they’re cooked, they’re rolled in grated coconut, which gives them a lovely finish. And when you take a bite, the palm sugar just bursts in your mouth—it’s that perfect combination of sweet and chewy. Onde-onde is super popular in Malaysia, Singapore, and Indonesia, where it’s known as klepon.
Traditional Onde-Onde Recipe
Onde-onde is hands down one of my all-time favorite traditional kuih from Malaysia. If you’re not familiar, kuih refers to the sweet cakes or pastries that are beloved in Malaysian culture. What makes this kuih so special is its chewy pandan-infused dough, filled with rich Gula Melaka (palm sugar), which bursts with sweetness when you take a bite.
The grated coconut coating adds a lovely texture, making every bite even more irresistible. It’s a simple yet satisfying treat that’s perfect for a snack or dessert. Whether it’s enjoyed with family or as a special treat, ondeh-ondeh never fails to hit the spot!
Be sure to check out my step-by-step video below to learn how to make this easy onde-onde recipe. I’ve made it simple so you can enjoy these sweet, chewy treats at home, just like the ones you’d find in Malaysia!
Why I Love This Recipe
- Authentic taste. This recipe sticks to the classic Malaysian onde onde, so you get that true, authentic taste of this beloved treat.
- Flavor explosion. When you bite into it, the Gula Melaka (palm sugar) inside bursts with sweetness. It’s irresistible!
- Pandan goodness. I just love the fragrant pandan-infused dough. It gives every bite that unique, aromatic flavor that really makes it stand out.
- Easy to make. This onde onde recipe is so simple, even if you’re new to making kuih. Just a few ingredients and easy steps, and you’ll have these delicious, chewy treats ready in no time!
Ingredients You’ll Need
- Glutinous rice flour
- Pandan juice – I blended pandan leaves with water to make my own pandan juice, but if you can’t get your hands on pandan leaves, pandan extract can work in a pinch.
- Grated coconut
- Gula Melaka – When picking out gula melaka, go for the golden brown blocks that aren’t too solid. If you can’t find it, palm sugar can be used as a substitute, but gula melaka is definitely the best choice for this recipe.
- Sea salt
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Onde-Onde
Alright, grab a big bowl and mix the glutinous rice flour with the pandan juice. Knead it gently until it comes together. Now, take a small piece of dough—about 40g or 1½ oz—and drop it into boiling water.
Once the dough floats to the top, use a slotted spoon to scoop it out and shake off any extra water. Then, mix it back into the rest of the dough and give it a good knead until it’s smooth. Cover it up and let it rest for about 15 minutes.
Toss the grated coconut with a pinch of salt, then steam it for about 2-3 minutes. After that, just let it cool down completely before using it.
Get a pot of water boiling. Grab a small piece of dough (about 15g or ½ oz), flatten it out a little, then pop some Gula Melaka or palm sugar in the middle. Roll it into a smooth ball with your hands. Just keep going until you’ve used up all the dough and sugar.
Drop the onde-onde balls into the boiling water. Once they float to the surface, use a slotted spoon to scoop them out and shake off any extra water. Roll them in the grated coconut, then serve them right away while they’re still warm!
Frequently Asked Questions
Mixing some of the cooked dough back into the rest helps give the onde-onde that chewy texture we all love. It adds a little extra bite and keeps the dough soft but with just the right amount of chewiness in every bite.
Onde-onde are best enjoyed fresh, right after making them. They don’t hold up well at room temperature for too long, so try to eat them within a few hours. I wouldn’t recommend storing them in the fridge either—the grated coconut might get soggy, and the dough could lose its soft, chewy goodness. For the best bite, enjoy them while they’re fresh!
This recipe is only 516 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.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Malaysian Recipes You Might Like
- Kuih Dadar (Kuih Ketayap)
- Kuih Bahulu (Malaysian Egg Cake)
- Chai Kueh
- Yam Cake Recipe
- Nyonya Chicken and Potato Stew (Ayam Pongteh)
Onde-onde
Ingredients
- 8 oz glutinous rice flour
- 200 ml Pandan juice
- 3½ oz grated coconut
- 1 pinch sea salt
- 5½ 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 off a small piece of the dough (about 40 g or 1½ oz.) and drop it into boiling water.
- When the dough rises to the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well until smooth. Cover the dough and let it rest for about 15 minutes.
- Mix the grated coconut with a pinch of salt and steam for about 2 to 3 minutes. Allow it to cool completely.
- Bring a pot of water to a boil. Take a small piece of dough (about 15 g or ½ oz), flatten it lightly, and fill the center with Gula Melaka or palm sugar. Roll it in your palms to form a smooth ball. Repeat until all the ingredients are used.
- Cook the onde-onde balls in boiling water. Once they float to the surface, remove them with a slotted spoon and shake off any excess water. Coat the onde-onde with grated coconut and serve immediately.
Video
Notes
- Please use Gula Melaka if you can.
- The best Gula Melaka should be golden brown in color and not so solid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
is it possible to make these ahead and boil just before serving? how should they be stored?
Yes you can. Just prepare them and keep them covered in the refrigerator.
I have pandan extract and not pandan juice, how do I modify the recipe?
Just use enough pandan extract to get to the green color you desire.
Can you use pandan powder instead of juice?
Hi Tammy, you can try. Many people also use green food coloring.
I think my dough wasn’t right. It was a very moist dough
What should be the consistency please
Hi Tara. There’s an instructional video on the page which will show you the entire process including what the dough looks like. It should be similar to cookie dough before cooking.
Hi Bee,
Can you recommend some of the gula melaka brand please?
No brand I can recommend. I just buy the higher quality ones (more expensive).
Hello,
Can these be made the day before, then boiled the next day?
I don’t recommend.
Hi, how do I store these and for how long? Thank you.
They don’t keep very long on room temperature. Better serve and eat all up in a few hours, unless they are kept in the fridge.
Hi, can I use pandan extract instead of pandan juice as I can’t get pandan leaves here. If I can use pandan extract, what is the measurement for it? Thank you
I am sorry but I am not too sure. I never use pandan extract.
Yes you can use pandan extract. I subbed it in when I made this recipe. Just mix it in to taste/colour with the water and add to the rice flour.
Hello, is it needed to steam the grated coconut? What is the purpose of steaming it?
Yes, it will be great if you steam it, so they are moist and juicier.