Onde-onde (Ondeh-ondeh)

4.71 from 34 votes
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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.

Onde-onde filled with “Gula Melaka” or palm sugar.
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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.

Onde-onde rolled in with some fresh grated coconut.

What Is Onde-Onde

Ondeh-ondeh filled with gula Melaka.

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.


Ingredients

Ingredients for onde-onde.
  • Glutinous rice flour
  • Pandan juice
  • Grated coconut
  • Gula Melaka
  • Sea salt

See the recipe card for full information on ingredients.


How To Make Onde-Onde

A pinch of dough made from glutinous rice flour and pandan juice.

Step 1: 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/ 1½ oz.) and drop it into boiling water.

Onde-onde dough in a bowl covered with plastic food wrap.

Step 2: 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.

Grated coconut and salt being mixed with a spoon in small bowl which is placed in a steamer.

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

Flattened onde-onde dough with Gula Melaka filling in the center.

Step 4: Bring a pot of water to boil. Pinch a small piece of dough (about 15 g/ ½oz 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.

Onde-onde balls being rolled around in grated coconut in a bowl.

Step 5: 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.


Frequently Asked Questions

How many calories per serving?

This recipe is only 516 calories per serving.

Ondeh-ondeh, ready to serve.

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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4.71 from 34 votes

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.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
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Ingredients  

  • 250 g (8oz) glutinous rice flour
  • 200 ml Pandan juice
  • 100 g (3½ oz) grated coconut
  • 1 pinch sea salt
  • 150 g (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

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

Serving: 1g, Calories: 516kcal, Carbohydrates: 89g, Protein: 5g, Fat: 17g, Saturated Fat: 15g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Sodium: 92mg, Potassium: 183mg, Fiber: 6g, Sugar: 26g, Vitamin C: 0.4mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





62 Comments

  1. YS Khoh says:

    5 stars
    Nice recipe. The best ondeh ondeh I have ever tasted. I added some sweet potato in the dough.

    1. Rasa Malaysia says:

      Sounds awesome! Thanks for trying!

  2. Michelle says:

    Hi

    I tried this without first cooking it as you suggested…..Why does my gula melaka melt so quickly as I roll the dough:(

    Thanks

    Michelle

    1. Rasa Malaysia says:

      Heat. Just chill in the fridge for 30 minutes before wrapping.

      1. gwen says:

        should i chill the dough or the palm sugar?

        1. Rasa Malaysia says:

          You can chill the palm sugar but there is no need to chill the dough.

  3. Nic says:

    Hi, what’s the purpose of mixing some of the cooked dough back into the rest of the dough? Thanks!

    1. Rasa Malaysia says:

      This will make the dough slightly chewy.

      1. Nic says:

        I see, thank you! Any idea why that happens? Have you tried making it without mixing cooked dough in?

        1. Rasa Malaysia says:

          Yes, that’s what we always do traditionally. Without it the dough will be a little soft and not so nice, but it’s OK.

  4. Annie says:

    This recipe looks simple and does not require a lot of ingredients which I like! Will try to make it, May I know how to make pandan juice?

  5. Salina says:

    4 stars
    This recipe precise and works wellใ€‚came out good.
    Thanks a lot for sharing.

  6. Carine says:

    I made this for a Christmas party with the help of my husband and a friend provided Gula Melaka (coconut sugar) she brought from Malaysia. It was gone in a few seconds after it was put out. Thanks for sharing the recipe. ? Everyone loves it.

  7. 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.

    1. Rasa Malaysia says:

      I am not sure…you should just follow the recipe exactly.

  8. Xinxuanc says:

    Don’t have to steam the palm sugar?

  9. Raudha says:

    What is the preperation and cooking time?

  10. Lisa says:

    Hi!
    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

    1. Rasa Malaysia says:

      Yes.

      1. Lisa says:

        Thank you so much!
        As an ex-Singaporean, I really enjoy visiting your website.
        Thanks again