Onde-Onde

5 stars

In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Each onde-onde is coated with fresh shredded coconut. Get all the tips to make this traditional dessert.

Preparation 20 mins
Cooking 20 mins

Snack, Dessert

Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon

Malaysian, Singaporean, Indonesian


Nutrition per Serving

176 kcal
36 g
4 g
1 g

May 26th, 20 - this round. I got 11/14 fully wrapped onde. 3 burst. But dough still melting. Next round, need to pour the pandan juice slower. So I don’t have to add extra flour.
My first attempt at making onde-onde :D

Still need to work on the dough:sugar balance as the dough was a little too thick. The taste was great though ~ there is something about the taste of gula melaka that just brings me back home.
My first try on onde-onde...😅
Oct 23rd, 2019 - Onde-onde.  I find it not easy to handle. The skin seems thick. ;) nice experience.  Taste nice after refrigerated.  ;))
I have no luck with flour... Baking.. Making kuih kuih.. I find there is much room for improvement as the skin is too thick for me
Delicious! My office in Canada enjoyed it.
My creation of Onde Onde.
My first attempt at making Onde Onde. They turned out a bit soft and therefor misshapen. Still delicious though! x
Hello from Bangkok Thailand
I made this ondeh ondeh gula melaka from your recipe. It's really perfect for afternoon tea and served with black tea. Cheers
This is superb... I use fresh grated coconut and it is so yummy. Thanks for this lovely recipe.. Love it

In Malaysia and Singapore, onde-onde is referred to these delicious glutinous rice balls filled with gula melaka (palm sugar). 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 slightly salted shredded coconut further enhances the deliciousness of this 'kuih'. While there are many varieties of delicious kuih in the region, onde-onde remains on the top of my list. Our friends in Indonesia call it ‘klepon’.

Pandan extract

Pandan extract can be bought at supermarkets or Asian grocers. It can also be made using fresh pandan leaves. Just blend 7 blades of pandan leaves with 60 ml of water. You may refer to the video of kaya to see how it is prepared.

Only glutinous rice flour

Using only glutinous rice flour would make onde-onde rather soft although some do enjoy such consistency. In this recipe, tapioca flour is added to the dough to make it slightly firmer. You may substitute tapioca flour with corn flour.

Where to get grated coconut?

Use freshly grated coconut if you can get hold of it. Frozen shredded coconut can be found at some Asian grocers.

Onde-onde shredded coconut
Onde-onde shredded coconut

Can I use brown sugar or other sweeteners as the filling?

That would change the taste of onde onde tremendously. The amazing taste of onde-onde comes from the 'gula melaka', a special palm sugar which has a toffee taste to it. Pure gula melaka is softer and can be chopped and shaped into balls easily. It has a darker appearance compared to other types of palm sugar.

Why does the dough crack?

The dough is too dry. Add some water and knead the dough again. Work in batches and store dough in a bowl with a piece of damp cloth over it to prevent it from getting dry.

Onde-onde burst while boiling

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 to prevent air from getting in. Otherwise it will burst during the cooking process.

Do not be discouraged if initially, it does not turn out the way you expected. Remember, practice makes perfect.

Boil onde-onde
Boil onde-onde

Why did the palm sugar not melt?

The onde-onde were not cooked long enough. I always simmer them over low heat for another 5 to 10 minutes to ensure that the palm sugar has fully melted. The other reason may be due to the quality of the palm sugar.

While original gula melaka is very easily shaped and cut, most gula melaka found in the market has plain sugar added to them. This makes them very hard. So, if the chunks of gula melaka are too large, they may not melt so quickly. The trick is to shave the palm sugar with a knife or mandoline or simply chop them into small chunks. This way, they would melt faster.

How long can onde-onde last?

Cooked onde-onde with grated coconut will only last a day because grated coconut spoils easily. If you would want to prepare them in advance, you may refrigerate shaped onde-onde for up to 5 days. Use a plastic wrap over it.

Shaped onde-onde can also be frozen for up to 6 months if kept in an airtight container or freezer bag. Simply boil refrigerated or frozen onde-onde before coating them with shredded coconut.

Onde-onde cookies

If you love cookies and onde-onde, don't wait anymore. Give these pandan cookies a try! They are created with the onde-onde components. You'll get the flavour of pandan, palm sugar (gula Melaka) flakes and desiccated coconut. Buttery and crumbly!

Onde-onde cookies
Onde-onde cookies


Ingredients

Servings:  
1 tbsp
water
50 g
coconut desiccated
1⁄2 tsp
salt
60 g
glutinous rice flour
30 g
tapioca flour
25 g
sugar
60 ml
pandan leaf extract
70 g
palm sugar (gula melaka)

Steps to Prepare

Onde-Onde Step 1

Step 1 of 5

    • 1 tbsp water
    • 50 g coconut desiccated
    • 1⁄2 tsp salt

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

Onde-Onde Step 2

Step 2 of 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.

Onde-Onde Step 3

Step 3 of 5

    • 70 g palm sugar (gula melaka)

Divide the dough into 14 little balls. Flatten dough and wrap chunks of 5g palm sugar in it. Be careful that the 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.

Onde-Onde Step 4

Step 4 of 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.

Onde-Onde Step 5

Step 5 of 5

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

Published: July 27, 2013


9 Discussions

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9 months ago

Zu Er

Hi, may I know how many balls of onde-onde are there in one serving?

9 months ago

Grace

About 3.

7 months ago

Claire Theng

Hi Grace :) Per serving is 3 balls.. but your video shows 9 balls.. so how many dough did you use for this recipe ? 3 servings dough rite ?

6 months ago

Mira - Community Happiness Manager

We didn't increase the amount here. The Onde-Onde in the video is rather big and not all were shown in the small screen. This refers to the typical size of Onde-Onde sold out there.

7 months ago

Claire Theng

Hi Grace :) I am using Freshly Grated Coconut which is easily found here where I lived. Do I still need to steam the coconut with salt ? Or is it only applies to Desiccated Coconut?

7 months ago

Mira - Community Happiness Manager

Hello Claire. Steaming only applies to desiccated coconut because we want it to be fluffier/softer.

7 months ago

Claire Theng

Thank you Mira :)

3 months ago

sayang

I dont have pandan leaves. I do have contentrated pandan extract. Can you recommend how much I should use? Thanks

3 months ago

Mira - Community Happiness Manager

It depends on the type of pandan extract you bought. Use one drop to half a teaspoon.

2 months ago

Anna Madkid

Hi Mira, as i could only get pandan paste, do i add a drop to half a teaspoon of the pandan paste to 60ml water ?

2 months ago

Mira - Community Happiness Manager

Best to check the label. Half a teaspoon will usually do. That can be added directly to the dough.

2 months ago

Anna Madkid

So I can just form the dough with 60ml of water?

3 months ago

ech

Hi, the texture of my Onde-Onde is not soft... any tips how to prevent? or possibly what did I do wrong?

3 months ago

Mira - Community Happiness Manager

There might be too little water in the dough.

3 months ago

ech

I see...

3 months ago

Joshua

is it okay if i replace pandan extract with essence?

3 months ago

Mira - Community Happiness Manager

Sure. Read the label to decide how much essence to use.

2 months ago

Tracy Lee

Hi, Can I use tapioca starch flour instead?

2 months ago

Mira - Community Happiness Manager

Tapioca flour and starch are referring to the same ingredient. ;)

2 months ago

Margaret Ong

Hello! Would like to check for the Onde Onde can I skip the sugar for skin? To have it less sweet. Would it taste weird?

2 months ago

Mira - Community Happiness Manager

Sure. It will be bland but you can fill them up with more palm sugar instead.

2 months ago

Derick Lee

Hi I made this earlier but when I was wrapping the gula melaka into the dough and while shaping it into a ball the whole thing melted on my hand. Is it because I shaved the gula melaka? Should I chop them into cubes instead? I dont think its the issue with the flour mixture because I followed the recipe exactly. Thanks!

a month ago

Mira - Community Happiness Manager

That sounds unusual. If the dough is as playable as in the video, it shouldn't be a problem. Try chopping the gula melaka instead of shaving it.

a month ago

Helena Cheah

Mira. I make this recipe twice. The flour is melting. This round, I even coated my fingers. Nothing to do with the gula melaka. It is the g.flour. Previously my daughter trying to make Pearl from tapioca, the dough melt too. Like slime.

a month ago

Helena Cheah

Sorry. I meant it is the tapioca flour.

a month ago

Mira - Community Happiness Manager

Now I got it! Tapioca flour doesn't come together as a chunk of dough like other types of flour. That's why we have glutinous rice flour to hold the ingredients together. Adding more of it should prevent the dough from "melting".

a month ago

Jasmine

Hi, how can I make my Oneh oneh more chewy? The ones I have are not chewy after cooking.

a month ago

Mira - Community Happiness Manager

Was the skin too thick? Using more glutinous rice flour should result in a chewier texture.