Onde Onde

Onde Onde

To Make Skin

Pandan leaves, blend to form juice

20 leaves

Glutinous rice flour

200 g


¼ tsp

Warm coconut juice (Santan)

½ cup

Cooking Oil

4 tbsp

Grated coconut mixed with 1 pinch salt

For Filling

Palm sugar, cubed

60 g

Brown sugar

10 g


  1. Pound pandan leaves, add a little water and pound.
  2. Strain using a sieve to obtain thick green colour juice and put aside.
  3. Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
  4. Pour in warm coconut juice and pandan juice; stir well to form smooth dough.
  5. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
  6. Divide dough into 20 small pieces and form lime-size balls.
  7. Flatten each piece on your palm.
  8. Put a cube of palm sugar and brown sugar in the centre, wrap to form ball sized.
  9. You have to wrap up carefully so the filling won't leak when bring to boil.
  10. Drop the Onde-Onde into boiling water.
  11. When the balls are cooked they will float.
  12. Scoop up the Onde-Onde with a ladle and put into the bowl with grated coconut.
  13. Pick it up, put on plate and serve.

Recommended Product:

FOTILE Kitchen Appliances Malaysia | Hob | GAG76202

Fotile Hob