Pandan Cookies

Pandan Cookies

Pandan cookies replicate the essence of the famous onde-onde kuih found in Singapore, Malaysia, and Indonesia. These buttery, crumbly, and light cookies topped with delicious desiccated coconut and palm sugar are immensely addictive.

3.33 stars

Preparation 20 mins
Cooking 20 mins

Snack, Dessert

Biskut Onde Onde, Ondeh Ondeh Cookies, Klepon Cookies

Malaysian, Singaporean, Indonesian

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Nutrition per Serving

26 kcal
3 g
2 g
0 g

Pandan cookies are crisp bites with a delicate pandan flavour. The texture is light and crumbly due to the perfect ratio of butter and sugar. The sprinkles of desiccated coconut and palm sugar topping on the cookie gives it an ‘onde-onde’ twist with a delicate coconut caramel flavour.

The components of onde-onde is dearly loved by the locals and I thought it would be a great idea to turn them into cookies. Guess what, these crumbly and buttery sweeties turn out to be way beyond my expectation! I was really excited with the outcome. If you love pandan chiffon cake, you have to try this recipe.

What is onde-onde?

In the region of Malaysia, Singapore and Indonesia, the flavours of this snack (kuih) Onde-onde is much loved. They are sweet little glutinous rice balls coated with grated coconut. When bitten into, they burst and release delicious melted palm sugar. If you have not tried it, do not miss out. Here is a tried and tested recipe for it.

Onde-onde, Ondeh-ondeh or Klepon
Onde-onde, Ondeh-ondeh or Klepon

Which type of palm sugar to use?

The palm sugar used in this recipe is known as gula Melaka which is harvested from the trunks of palm trees. It is often used throughout Southeast Asia in many desserts such as cendol, sago pudding and of course, onde-onde.

Fresh pandan leaves or pandan paste

I would not recommend fresh pandan extract because adding liquid to the recipe will make it less crispy and less crumbly. If you insist, use only 4g of the thick pandan extract which is made using pandan extract that is left to separate. Read the full instructions in Step 3 here. The pandan flavour and colour may not be as obvious because it is not as strong as the pandan paste.

Pandan leaves extract
Pandan leaves extract

Another option is to use pandan flavouring which is usually in clear liquid form. For classic pandan colour, add a few drops of green food colouring.

Using freshly grated coconut

I would suggest using desiccated coconut instead of freshly grated coconut because the latter contains moisture. This will affect the texture of the cookies. The cookies with desiccated coconut are crispier compared to the other. Besides, they brown pretty fast in the oven as you can see in the photo below.

Desiccated coconut vs. freshly grated coconut
Desiccated coconut vs. freshly grated coconut

Enhancing the coconut flavour

If you are a huge fan of coconuts, substitute 5 grams of corn flour with 5 grams of desiccated coconut in Step 3. This will result in a wonderful punch of coconut flavour. The desiccated coconut also helps to make the cookie dough crumbly.

Shaping the pandan cookies

Here is the fun part. There are so many ways to shape the cookies. Piping them with a star nozzle makes them look really pretty. If you are up for some creativity, let me share some ideas which I've tried and tested.

Using a round nozzle or freezer bag

Using a piping bag or a freezer bag, cut the tip to create a round nozzle. Pipe out a round cookie dough. Carefully flatten it with a spoon before sprinkling some desiccated coconut and grated palm sugar on the surface.

Flattening dough lightly
Flattening dough lightly

Wrapping palm sugar in each dough

Simply divide the dough equally into 8 grams each. Wrap some palm sugar with each piece of dough. Roll the dough into little balls and coat them with desiccated coconut.

Desiccated coconut coating
Desiccated coconut coating

Flatten each dough with a spoon before baking them at the temperature suggested in the recipe. Failure to follow this step may result in undercooked cookies.

Pressing dough down
Pressing dough down

The final result is not as crumbly as the moisture made the cookies chewy. The palm sugar in the cookie hardened after cooling down and created an interesting texture indeed. Although it was still delicious, my family and I voted that exposing the palm sugar was a better option.

Shaping them like onde-onde

They can also be shaped just like onde-onde by not pressing the dough down after coating it with desiccated coconut. Place them into little paper cups. However, the baking time will need an extra 10 to 15 minutes and bake them at a temperature lowered by 10 degrees Celsius.

How to store them?

Storing the onde-onde cookies is pretty straight forward. Ensure that they are placed in an air-tight container and keep them away from direct sunlight. The shelf life is about a month but as usual, I doubt they will be left untouched for that long.


250 g
unsalted butter
120 g
4 g
egg yolk(s)
4 g
pandan paste
280 g
all-purpose flour
30 g
corn starch
25 g
coconut desiccated
30 g
palm sugar (gula melaka)

Steps to Prepare

Pandan Cookies Step 1

Step 1 of 5

    • 250 g unsalted butter
    • 120 g sugar
    • 4 g salt

Preheat oven at 150 degrees Celsius. Use a balloon whisk to cream room temperature butter, sugar and salt for about 3 minutes or until butter turns into a pale yellow shade.

Pandan Cookies Step 2

Step 2 of 5

    • 1 egg yolk(s)
    • 4 g pandan paste

Add in the egg yolk and pandan paste before mixing for another 3 minutes.

Pandan Cookies Step 3

Step 3 of 5

    • 280 g all-purpose flour
    • 30 g corn starch

Sieve the all-purpose flour and cornflour into the creamed butter mixture. Mix evenly to form a dough.

Pandan Cookies Step 4

Step 4 of 5

    • 25 g coconut desiccated
    • 30 g palm sugar (gula melaka)

Use a star nozzle with a piping bag. Fill the piping bag with the dough and pipe it onto a tray lined with parchment paper. Sprinkle some desiccated coconut and grated palm sugar on the surface of each dough.

Pandan Cookies Step 5

Step 5 of 5

Bake the cookies for 10 minutes. Then, rotate the tray and bake for a further 10 minutes to ensure that the cookies are evenly baked.

Published: June 4, 2020

2 Discussions

Minglan Alle
6 months ago

Minglan Alle

Definitely a recipe to keep. Taste test was a jaw drop. Quick and very easy to make. This recipe falls under my top 5 festive favourites. Loved it and so did everyone else. Thank you for sharing it

Kylie Ng
3 years ago

Kylie Ng

We're to get pandan paste in Malaysia? I didn't know there's such thing I only know pandan flavouring.

3 years ago


Hey Kylie! Hahahhaa they're sometimes called Emulco, Pandan Emulco (basically a paste version of the flavouring). Normally you could find them in bakery supply shops here in Malaysia. Hope it helps :)

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