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Ondeh Ondeh

  • Author: Cherie
  • Total Time: 40 minutes
  • Yield: 20 Pcs 1x


No matter if it’s called Ondeh Ondeh, or Onde Onde, these bite sized chewy glutinous rice balls are delicious. Fall in love with this popular Southeast Asian snack at your first bite – with the burst of melted gula melaka filling! Make this anytime with ingredients at home for a quick snack.


Units Scale
  • 112g glutinous rice flour
  • 10g tapioca flour
  • 90g pandan juice, slightly warm*
  • 40g gula melaka, chopped finely
  • 40g dessicated coconut*


  1. Place glutinous rice flour and tapioca flour together in a mixing bowl. Whisk both flour together to mix well.
  2. Make a well in the centre of the mixing bowl. Slowly stream in the warm pandan juice while stirring with a spatula. Reserve about 1/4 of the pandan juice while mixing the dough. Slowly add remaining pandan juice while using your hand to mix and knead the dough slightly. The dough should come together to a soft dough. Do not add too much water as it will make the dough sticky.
  3. Bring a pot of water to boil on the stove.
  4. Portion the dough into 10g – 12g each (should yield about 18 – 20 balls of dough).
  5. Taking 1 of the dough, roll into a ball between your palms. If the dough is dry or cracks, dab some water onto cracked parts and roll to smooth the dough. Using your thumb, make an indentation in the middle, gradually making the dough into the shape of a “bowl”. Try to do this as thin as possible without cracking the dough.
  6. Spoon about 1/4 heaping tsp of gula melaka into the “bowl”. Gather and seal the edges. Roll between your palms into a smooth round shape. Dab some water onto the dough to smooth cracks if needed. Set aside and repeat for all remaining dough.
  7. Once the pot of water comes to a boil, drop the balls of dough gently into the pot. Stir constantly to prevent sticking to bottom of pot. When the balls of dough float to the surface, continue to simmer for 1 – 2 mins before scooping out.
  8. Remove the balls with a slotted spoon. Roll on dessicated coconut to coat. Serve warm.


For a softer and elastic dough, I recommend to use slightly warm pandan juice (around 40C). You may add 1/8 tsp pandan paste for extra flavor and color.

To get pandan juice, blend 10 pandan leaves with 125ml water. Drain to yield about 90ml of juice. Warm the juice slightly in a small saucepan.

The pandan juice should not be too hot, as it can make the dough sticky and limp. If that happens, add a little more glutinous rice flour and mix till the dough is no longer sticky.

I am using dessicated coconut here for convenience. For tastier ondeh ondeh, use freshly grated coconut. Steam about 120g of grated coconut with 1/8 tsp salt over high heat for about 5 mins. Set aside to cool while you make the ondeh ondeh.

  • Prep Time: 30 Mins
  • Cook Time: 10 Mins
  • Method: Boil

Keywords: Ondeh Ondeh, Coconut, Pandan