Ondeh Ondeh Recipe Image

Ondeh Ondeh

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Ondeh Ondeh is a popular Malay sweet snacks that is made using glutinous rice flour infused with pandan flavouring and coated in grated coconut. The tiny balls make it very addicitive to keep eating them without realising the calories. You might find some of the Ondeh Ondeh is orange in color instead of the usual green ones we find outside. That is made using only sweet potatoes hence the orange appearance. You can choose to add sweet potatoes to the green pandan balls to give it a softer texture.
Prep Time 30 mins
Cook Time 8 mins
Course Dessert
Cuisine Malay
Servings 12 pieces
Calories 136 kcal


  • Mixing Bowl
  • Pot
  • Spatula


  • 250 grams Glutinous Rice Flour
  • 220 ml Water
  • 5 stalks Pandan Leaves
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 150 grams Gula Melaka Finely Chopped/Grated
  • 100 gram Freshly Grated Coconut Shreds
  • 1 tsp Salt
  • 1/4 tsp Pandan Extract Optional


  • Blend 5 pandan leaves with 220 water and strain it, giving you roughly 200ml of pandan water. You may optionally add more pandan extract.
  • Steam the grated coconut mix in with slt for a few minutes and set aside and cool.
  • Heat up a big pot of water to the boil.
  • In a mixing bowl, combine rice flour with salt & sugar. Then combine the flour mix with pandan water incrementally until it forms a rough.
  • Roughly take out 50 grams of the dough, flatten to a disc and cook it in boiling water until in floats.
  • Remove from water, and recombine the 'cooked' dough and uncooked dough. And let it rest for 10 minutes.
  • Portion your dough to 12 pieces, and shape them to include the chopped gula melaka and rolled into a ball.
  • Boil them in water, until its cooked (floating), strain them out of the water and roll into steamed coconut. Serve immediately.


If you have the kopi/teh strainer cloth (muslin cloth) to strain the pandan water would be good.


Calories: 136kcal
Keyword coconut, gula melaka, pandan
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