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Onde-onde
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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 Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Malaysian Recipes
Cuisine: Desserts
Keyword: Onde-onde
Servings: 4 people
Calories: 273kcal
Author: Bee Yinn Low

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 a small piece of the dough (about 40 g/ 1½ 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/ 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.
  • 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.
    Onde-onde

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. Onde-onde

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 50g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 124mg | Fiber: 3g | Sugar: 15g