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Malaysia · Dessert

Onde Onde

45 min
250 kcal
6 servings

By eatmundo · August 4, 2026

Onde Onde🇲🇾AI-generated image

Same ingredients, elsewhere in the world

7 matches

Dishes from other countries' kitchens, made from the same core ingredients as Onde Onde. The percentage is the share of ingredients the two recipes have in common.

Same technique: Glutinous dumpling20 recipes from 11 countriesSee all 7 matches

Chewy, pandan-infused glutinous rice balls filled with molten palm sugar and coated in fresh coconut. A classic Malaysian bite-sized treat.

According to eatmundo's ingredient comparison, the closest dish to Onde Onde from another cuisine is Klepon (Indonesia): the two share 100% of their ingredients.

Ingredients

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6 servings

How to Make It

  • 1

    Whisk 150ml pandan juice with 200g rice flour in a bowl until a soft dough forms.

  • 2

    Chop 100g palm sugar into tiny cubes for the filling.

  • 3

    Pinch a small piece of dough, flatten it, and place a cube of palm sugar in the center.

  • 4

    Seal the edges carefully into a ball, ensuring no leaks exist.

  • 5

    Boil a pot of water and drop the balls in until they float, signaling they are cooked.

  • 6

    Immediately toss the floating balls in 100g of salted grated coconut to coat evenly.

Frequently Asked Questions

What is Onde Onde?

Onde Onde is a Malaysian glutinous rice ball dessert filled with molten palm sugar and coated in grated coconut. These pandan-flavored spheres are commonly served as a snack or during afternoon tea.

Can I use store-bought coconut?

Freshly grated coconut is best for texture; if using store-bought, rehydrate it with a little steam.

Why do the balls leak?

The dough was likely too thin or the sugar cube too sharp; ensure the dough is sealed completely.

Can I freeze these?

It is best to consume them fresh, as freezing changes the texture of the glutinous rice.

Is pandan juice necessary?

Pandan provides the signature aroma and color, but you can use water with green food coloring if unavailable.

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