🇮🇩 Indonesia · Dessert
Onde Onde
By eatmundo · August 4, 2026
Chewy, vibrant green rice balls filled with molten palm sugar and rolled in fresh coconut. These bite-sized treats offer a delightful burst of sweetness in every single bite.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely chop 100g of palm sugar into small shards and set aside.
- 2
Steam 100g of shredded coconut with a pinch of salt for 5 minutes, then set aside to cool.
- 3
Blend 3 pandan leaves with 150ml of water, strain, and discard the solids.
- 4
Mix 200g of glutinous rice flour with the pandan water until a pliable, non-sticky dough forms.
- 5
Take a small portion of dough, flatten it, and place a bit of palm sugar in the center.
- 6
Roll the dough into a smooth, even ball about 2cm in diameter, ensuring the sugar is fully sealed inside.
- 7
Drop the balls into a pot of boiling water and cook until they float to the surface, about 3 minutes.
- 8
Remove the balls with a slotted spoon, shake off excess water, and roll immediately in the steamed coconut.
Frequently Asked Questions
Can I use brown sugar if I don't have palm sugar?+
You can, but it will lack the authentic, deep caramel-like complexity that palm sugar provides.
Why did my dough crack while rolling?+
The dough is likely too dry; add a teaspoon of water at a time until it becomes smooth and pliable again.
How long can I store these?+
These are best eaten fresh within 6 hours, as the flour can turn hard if refrigerated.
Should the coconut be sweet or savory?+
The coconut coating should be slightly salty to balance the intense sweetness of the liquid palm sugar center.
