How to Make Authentic Onde-Onde (Ondeh-ondeh)

Onde-onde (or ondeh-ondeh) are delightful bite-sized treats made from soft, chewy dough infused with pandan and filled with rich, molten Gula Melaka (palm sugar). Coated in freshly grated coconut, they offer a harmonious blend of sweetness and texture, making them a cherished snack or dessert across Southeast Asia.

What Is Onde-Onde

These delightful onde-onde (or ondeh-ondeh) are bursting with flavor, featuring a fragrant pandan (screwpine leaf) essence and a luscious Gula Melaka (palm sugar) center. The dough, made from glutinous rice flour or sweet potato, delivers a satisfyingly chewy texture.

Once cooked, they’re coated in grated coconut for a charming finish. A single bite releases the sweet, liquid palm sugar filling, creating a perfect harmony of flavors and textures. Beloved in Malaysia, Singapore, and Indonesia—where they’re called klepon—onde-onde is a must-try treat!

Among Malaysia's traditional treats, onde-onde stands out as one of my absolute favorites. Kuih, a term used for Malaysian sweet cakes or pastries, holds a special place in the culture, and this particular kuih delights with its chewy pandan-flavored dough and a filling of luscious Gula Melaka (palm sugar) that releases a burst of sweetness with every bite.

Ingredients You’ll Need

• Glutinous rice flour

• Pandan juice - I made pandan juice by blending fresh pandan leaves with water, but if pandan leaves are unavailable, you can substitute them with pandan extract as an alternative.

• Grated coconut

• Gula Melaka - Choose golden brown gula Melaka blocks with a slightly soft texture for the best results. If unavailable, palm sugar works as a substitute, but gula Melaka remains the ideal choice for this recipe.

• Sea salt

• 500 g (8oz) glutinous rice flour

• 400 ml Pandan juice

• 200 g (3½ oz) grated coconut

• 2 pinch sea salt

• 300 g (5½ oz) Gula Melaka or palm sugar, finely chopped

Instructions

1. In a large mixing bowl, mix the glutinous rice flour with pandan juice and gently knead the dough. Take a small portion (around 40 g or 1½ oz.) and place it into a pot of boiling water.

2. When the dough floats to the surface, use a slotted spoon to lift it out, shaking off any excess water. Incorporate it back into the main dough, kneading thoroughly until smooth. Cover the dough and allow it to rest for approximately 15 minutes.

3. Combine the grated coconut with a pinch of salt, steam for 2 to 3 minutes, and let it cool completely.

4. Boil a pot of water. Pinch off a small piece of dough (about 15 g or ½ oz), gently flatten it, place Gula Melaka or palm sugar in the center, and roll it into a smooth ball with your palms. Repeat the process until all the ingredients are used.

5. Cook the onde-onde balls in boiling water until they float to the surface. Use a slotted spoon to lift them out, drain the excess water, and roll them in grated coconut before serving.

Notes

• Whenever possible, opt for Gula Melaka. The finest Gula Melaka should have a golden-brown hue and a slightly soft texture.

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