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.
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.
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 Kuih 椰丝球
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- 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
- 100 grams palm sugar, crushed
- 1 tbsp sugar
- 100 grams grated coconut, from young coconut
- 1 tsp salt
- Mix young grated coconut with 1 tsp salt. Then steam for about 5 minutes and set aside. Next, prepare the 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.
- 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.
- 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.
- 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.
- 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.
- 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 and coat each cooked onde onde with young grated coconut.
- These onde onde can be served warm or at room temperature. So Enjoy!