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Onde Onde 椰丝球

by Angie Liew
Onde Onde
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Onde Onde

Onde Onde, a Classic Traditional Kuih in Malaysia

Onde Onde (Ondeh -Ondeh) is one of the most popular traditional Nyonya kuih (cakes) in Malaysia.  This great favourite is also known as Kuih Buah Melaka. This version of Onde Onde makes softer Nyonya Onde Onde as mashed sweet potatoes is added into glutinous rice flour to make the dough before wrapping in palm sugar (gala Melaka) filling. They also stay soft the whole day without turning hard. That is of course, provided they are not gone by then. These Onde Onde are so good, you will realise you can never seem to make enough of these.

Onde Onde

Chewy and Soft, Filled with Molten Aromatic Palm Sugar and Coated with Grated Coconut

These delicious Onde Onde are soft glutinous rice balls, infused in pandan juice, filled with aromatic palm sugar, then coated in a sweet, fresh and pleasant taste of grated white coconut. They are marble-size balls and has a soft but chewy texture. The sweetness of the melted palm sugar that’s in it literally explodes in your mouth when you take a bite into these chewy balls. Just be sure to stay patient to let the cooked Onde Onde cool to warm or room temperature, before popping into your mouth as the melted palm sugar can be very hot.

Onde Onde

A Popular Classic Dessert, Simply Delicious

These petite looking Onde Onde make a popular dessert or a scrumptious tea-time snack anytime, anywhere and for any occasions. They’re simply irresistible and super addictive too. You can never stop with just one mouthful.

As usual, Enjoy!

Onde Onde

Onde Onde

 

Onde Onde Kuih 椰丝球

Recipe by Huang Kitchen, Angie Liew
Onde Onde (Ondeh Ondeh) is a popular traditional kuih in Malaysia. Chewy soft glutinous rice balls with aromatic palm sugar filling and coconut coating. Simply delicious!
Prep Time30 mins
Cook Time8 mins
Total Time38 mins

Tap or Hover to Adjust Servings

Servings: 24 onde-onde

Ingredients
 

Ingredients:

  • 200 grams glutinous rice flour, sifted
  • 180 grams orange sweet potato, cooked, peeled and mashed
  • 10 pandan leaves, cut into thin strips
  • 200 ml water

Filling:

  • 100 grams palm sugar, crushed
  • 1 tbsp sugar

Coating:

  • 100 grams grated coconut, from young coconut
  • 1 tsp salt

    Instructions
     

    Prepare Coating:

    • Prepare grated coconut as coating for one one.
      Mix young grated coconut with 1 tsp salt. Then steam for about 5 minutes and set aside. Next, prepare the filling.

    Prepare Filling:

    • Make Onde Onde filling.
      Crush palm sugar into small pieces. Add in 1 tbsp sugar and mix till well combined. Then set aside. And we're ready to prepare the Onde Onde dough.

    Prepare Dough:

    • Prepare pandan juice.
      First, prepare pandan juice. Cut pandan leaves into very small strips. Put into a blender and then add 200ml water. Blend till fine and strain the juice.
    • Prepare sweet potato paste.
      Next, prepare sweet potato paste. Cook sweet potatoes by boiling or steaming in a pot. Then peeled and mashed into a paste. And we're ready to make the dough.
    • Make Onde Onde dough.
      To make the dough, first flour a wide bowl. Put mashed sweet potato on top and flatten on floured surface. Then add pandan juice and continue to mix. Add glutinous rice flour in 2 batches and knead into a smooth dough.

    Make Onde Onde:

    • Making onde onde
      Divide into small doughs and wrap each dough with palm sugar filling. Then roll into balls. And we're ready to cook the filled onde-onde.

    Cook Onde-Onde:

    • Cook Onde Onde.
      In a pot of water, add knotted pandan leaves and balance of pandan juice. Then bring to a boil. Lightly put in the rolled dough balls and simmer until cooked whereby the dough balls float to the surface.
    • Roll cooked onde onde with grated coconut.
      Roll and coat each cooked onde onde with young grated coconut.
    • Onde Onde
      These onde onde can be served warm or at room temperature. So Enjoy!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Notes

Be sure to seal the balls of dough. Otherwise the palm sugar will ooze out when boiled.
Cover the filled Onde Onde with a tea towel to ensure they do not dry up as you are making them. If they did dry and fine cracks appear, moisten with a little water and seal again.
The Onde-Onde balls are cooked once they float to the surface of the boiling water. 
You can simmer the Onde-Onde in the boiling water for another 5 minutes to ensure the palm sugar is fully melted inside the dough.
Cooked Onde-Onde can only keep for a day as the grated coconut last for just a day.
To prepare Onde-Onde before hand:
Refrigerate shaped and uncooked Onde-Onde for up to a week or freeze shaped Onde-Onde in freezer bag for up to 6 months. Then when needed, just cook the refrigerated or frozen Onde-Onde in boiling water before coating with fresh grated coconut.
Course: Dessert
Cuisine: Asian, Malaysian
Keyword: glutinous rice balls, kuih, nyonya

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2 comments

Karen May 13, 2020 - 3:46 pm

I have tried the Onde Onde recipe. It turns out really good. My family loves it. Thank you for sharing.
However, may I ask why need to add castor sugar to the palm sugar, as palm sugar is already so sweet?

Reply
Angie Liew May 18, 2020 - 11:16 pm

Hi, great to know your family loves the recipe. Actually you can omit the sugar if you feel the palm sugar is sweet enough. I just add a tbsp just so the palm sugar is easily mixed together. Thanks

Reply
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