Malaysian
Onde-onde
These Malaysian onde-onde are soft pandan-scented glutinous rice balls filled with molten gula Melaka and rolled in lightly salted grated coconut. They are best eaten warm, when the palm sugar bursts gently in the mouth.
Watch it madeChalistaa Kitchen · 6:18
Ingredients
- Glutinous rice flour120g
- Pandan leaves6 leaves
- Water90ml, plus more if needed
- Fine salt1/4 tsp, divided
- Gula Melaka, finely chopped50g
- Fresh grated coconut, white part only70g
- Pandan leaf, knotted1
Method
- Blend the 6 pandan leaves with 90ml water, then strain through a fine sieve or muslin to get pandan juice.
- Mix the grated coconut with a pinch of salt and the knotted pandan leaf, then steam for 5 minutes; discard the pandan leaf and set the coconut aside.
- Place the glutinous rice flour in a bowl and stir in 1/8 tsp salt.
- Add the pandan juice a little at a time, kneading until you have a smooth, pliable dough that does not crack; add a few drops of water if it feels dry.
- Divide the dough into about 10 small pieces and roll each into a ball.
- Flatten one ball into a small disc, place a little chopped gula Melaka in the centre, then seal tightly and roll gently into a smooth ball.
- Repeat with the remaining dough and gula Melaka, keeping the finished balls covered so they do not dry out.
- Bring a pot of water to a gentle boil.
- Drop the onde-onde into the boiling water and cook until they float, then continue cooking for 1 more minute to melt the gula Melaka inside.
- Lift them out with a slotted spoon, drain briefly, and immediately roll them in the steamed grated coconut.
- Serve warm or at room temperature on a small plate or banana leaf.
Common questions
Can I substitute pandan leaves if I can’t find them?
Yes. Use pandan extract sparingly, or substitute with a little extra water plus a drop of vanilla for aroma, though the flavor won’t be the same. For color, a tiny bit of green food coloring can help.
How long do I cook onde-onde and how do I know they’re done?
Boil them gently until they float, then continue cooking for about 1–2 minutes more. They should look slightly puffed and feel tender. Don’t overboil, or the skin can become too soft and split.
Why do my onde-onde crack or leak gula Melaka?
The dough is usually too dry, or the seal wasn’t tight enough. Add pandan water a few drops at a time until smooth and pliable, and make sure no sugar pieces sit near the edge before sealing.
How should I store onde-onde after cooking?
Best eaten the same day, while the skin is soft and the coconut fresh. If needed, store in an airtight container at room temperature for a few hours. Refrigerating makes them firmer, so reheat gently if possible.
What’s the best way to serve onde-onde?
Serve at room temperature or slightly warm, rolled in the steamed coconut. They’re great as an afternoon snack with tea or coffee. Dust off any excess coconut and serve soon after cooking for the best texture.