🇲🇾 Malaysia · Dessert
Onde Onde
By eatmundo · August 4, 2026
Chewy, pandan-infused glutinous rice balls filled with molten palm sugar and coated in fresh coconut. A classic Malaysian bite-sized treat.
Ingredients
check them off as you prepareHow 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
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.
