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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 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.
Ingredients
- 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
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.
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.
Step 3: Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.
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.
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
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.
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Onde-onde
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
- 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.
Nice recipe. The best ondeh ondeh I have ever tasted. I added some sweet potato in the dough.
Sounds awesome! Thanks for trying!
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
Heat. Just chill in the fridge for 30 minutes before wrapping.
should i chill the dough or the palm sugar?
You can chill the palm sugar but there is no need to chill the dough.
Hi, what’s the purpose of mixing some of the cooked dough back into the rest of the dough? Thanks!
This will make the dough slightly chewy.
I see, thank you! Any idea why that happens? Have you tried making it without mixing cooked dough in?
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.
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?
This recipe precise and works wellใcame out good.
Thanks a lot for sharing.
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.
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.
I am not sure…you should just follow the recipe exactly.
Don’t have to steam the palm sugar?
What is the preperation and cooking time?
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
Yes.
Thank you so much!
As an ex-Singaporean, I really enjoy visiting your website.
Thanks again