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Total Time
Total Time
Prep 20 M / Cook 20 M

5 Servings

Grace Teo
Grace Teo   thegraceteo
Published on July 27, 2013

  Based on 2224 ratings  Watch Now


1 tbsp
50 g
coconut (desiccated or grated)
0.5 tsp
60 g
glutinous rice flour
30 g
tapioca flour
25 g
60 ml
pandan leaf extract
70 g
palm sugar (gula melaka)


There are many varieties of delicious kuih in Malaysia. One that remains my favourite is Onde-Onde. I have loved it since my childhood days.

As you bite into an Onde-Onde, the melted palm sugar flows out. I likened them to sweet little bombs as the sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this kuih.

Use freshly grated coconut if you can get hold of it. Frozen shredded coconut can be found at some Asian grocers. You can freeze the Onde-Onde after making them. Just boil them whenever you feel like having them. As for the palm sugar, do scout for those which are darker as they are more fragrant.

Sometimes, the dough may crack during the cooking process. This is due to the thinness of the dough. However, remember not to make the dough too thick either. Wrap it closely around the palm sugar. Do not be discouraged if initially, it does not turn out the way you expected. Remember, practice makes perfect!

Onde-Onde is also known as: Ondeh-OndehPandan-Flavored Glutinous Rice Balls with Palm SugarBuah MelakaKlepon



Step 1/5

  • 1 tbsp water
  • 50 g coconut (desiccated or grated)
  • 0.5 tsp salt

Pour water and salt on the desiccated coconut. Mix well and steam the mixture for 15 to 20 minutes.


Step 2/5

  • 60 g glutinous rice flour
  • 30 g tapioca flour
  • 25 g sugar
  • 60 ml pandan leaf extract

Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.


Step 3/5

  • 70 g palm sugar (gula melaka)

Divide the dough into 14 little balls. Flatten dough and wrap chunks of 5g palm sugar with it. Be careful that the layer of dough is not too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar flowing out.


Step 4/5

Put the little balls of filled dough into a pot of boiling water. Dish it out once they float or leave to boil for a further 5 to 10 minutes to allow the palm sugar to melt thoroughly.


Step 5/5

Coat the 'onde-onde' with the steamed desiccated coconut. Leave to cool and enjoy!

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