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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.
Hi, How do we make the pandan juice?
Just grind pandan leaves with some water and extract the juice.
May I know the purpose of boiling a small piece of dough and add it back to the main dough?
It makes the dough chewy.
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.
Hi, how do I mak this with desiccated coconut? Thx!
I don’t recommend.
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
Thanks!
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.
Tried it and it’s delicious! Thank you
Hello,
How long can these keep or store? Made it for the first time and absolutely love the recipe! Thank you!
You want to eat them in a few hour.
But..this is Indonesian not Malaysian..
Thanks Vina, Indonesian version is called Klepon, right? I am writing about the Malaysian version onde-onde.
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 .
Smaller pieces and boil longer.
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!!
Awesome!