Ondeh-ondeh is such a fun food to snack on. These bite-sized pandan flavoured balls made from glutinous rice flour are filled with melted gula melaka, so that when you bite into one, you get a mini-explosion on caramel gooeyness in your mouth.

Traditionally, ondeh-ondeh are made by mixing mashed sweet potatoes into the glutinous rice flour. This one is the “easy way out” in that I only made the dough with the flour and pandan juice.

Still the final result is pretty damn shiok! too. It is surprisingly easy to make too!

Ingredients: (makes roughly 18 balls) 

150g fresh grated coconut
A pinch of sea salt

100g gula melaka, chopped into small pieces

200g glutinous rice flour
200ml pandan juice (made by blending 8 chopped leaves with 220ml water)

A pot of boiling water



1. Toss the coconut with some sea salt and steam for 3 minutes. Set aside.

2. Blend chopped up pandan leaves with water. Then extract the juice by draining the mixture over a sieve.

3. Add juice to flour tablespoon by tablespoon. Knead until you get a soft, pliant dough. If you run out of juice and the dough is still stiff, add water bit by bit too.

4. Portion out 15g lumps of dough.

5. Take a lump of dough, flatten it into a disc shape, as thinly as you can. Scoop 1/2 teaspoon or so of chopped gula melaka into the centre, and roll it all up into a ball. (Note: Work with dry hands. You might also want to dust your hands with a little flour.) 

6. Cook the balls in a pot of boiling water. They are ready once they float up.

7. Remove from pot with a slotted spoon and place in the plate of grated coconut. Cover each ball well with the coconut and set aside.

And your ondeh-ondehs are ready to eat!

ondeh ondeh inside


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