Onde-Onde

Name: Onde-Onde
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: Malaysian
Ingredients: 200g Glutinous Rice Flour; 8 leaves of Pandan Leaf, cut into pieces; 180ml Water, for blending with pandan leaves to make juice; 1 1/2 tbsp Water, additional, as needed to adjust dough; 120g Palm Sugar (Gula Melaka), finely chopped into small bits; 150g Coconut, fresh, grated; 1/4 tsp Salt, fine; 1 leaves of Pandan Leaf, optional; for scenting the coconut while steaming

Onde-Onde are soft, pandan-scented glutinous rice balls filled with molten gula melaka and rolled in fragrant grated coconut. Bite into the tender, chewy exterior to discover a sweet, caramel-like surprise—an irresistible Southeast Asian snack that’s simple to make and delightful to share.

Onde-Onde are soft, pandan-scented glutinous rice balls filled with molten gula melaka and rolled in fragrant grated coconut. Bite... Show more

Traditional Malaysian Recipe

Health Grade

D · Occasional

Rating

4.5

Time

1 hr10 min

Price

0,38 €

Calories

288 kcal

vegan

budget

low calorie

gluten free

kid friendly

comfort food

Method

Prep the fillings

Trim the Pandan Leaf leaves into short pieces so they fit easily in the blender. Finely chop the Palm Sugar into tiny bits so it melts neatly inside the dough. If you started with a whole Coconut, crack it open and grate the flesh until you have 150 g of fresh coconut ready to steam.

Blend pandan juice

Put the cut Pandan Leaf pieces and the Water into the blender and blend until the liquid is deep green and fragrant. Keep going until the leaves are completely pulverized and the juice looks smooth.

Make the dough

Tip the Glutinous Rice Flour into a bowl, add the pandan juice a little at a time, and mix until a soft dough comes together. If it feels dry or crumbly, work in a little of the remaining water, a teaspoon at a time, until the dough is pliable and no longer cracks when pressed. Knead briefly until the surface looks smooth.

Steam the coconut

Toss the grated Coconut with the Salt in a heatproof dish, tuck the optional Pandan Leaf on top, and steam for 5 minutes until fragrant and lightly cooked. Fluff it with a fork so the coconut stays loose and snowy instead of clumping together.

Fill the balls

Pinch off equal pieces of dough, flatten each piece in your palm, and add a few bits of the chopped Palm Sugar to the center. Wrap the dough around the filling, pinch the seam closed, and roll it into a smooth ball before setting it aside. Keep going until all the dough and sugar are used.

Boil the onde-onde

Bring a pot of water to a gentle boil, then lower the filled balls in carefully a few at a time. Simmer for 5 minutes, or until they float and the outside looks set and slightly glossy.

Coat and serve

Lift the cooked onde-onde out with a slotted spoon, let the water drip off for a few seconds, and roll them while still warm in the steamed coconut until evenly coated. Serve them warm so the centers stay soft and gooey.

Ingredients

Method

For 6 servings

Adjust servings

Dough

200g Glutinous Rice Flour
8 leaves of Pandan Leaf, cut into pieces
180ml Water, for blending with pandan leaves to make juice
1 1/2 tbsp Water, additional, as needed to adjust dough

Filling

120g Palm Sugar (Gula Melaka), finely chopped into small bits

Coating

150g Coconut, fresh, grated
1/4 tsp Salt, fine
1 leaves of Pandan Leaf, optional; for scenting the coconut while steaming

Nutrition

Per Serving.

Calories

288 kcal

14% of Daily kcal

Protein

2.9 g

6% RDI

Fat

8.7 g

7.5g sat fat

Carbs

51 g

18% RDI

Sugar

22 g

43% RDI

Fiber

3.1 g

10% RDI

Salt

0.6 g

11% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.5 / 10

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