Ondeh Ondeh

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Pandan (screwpine leaf) rice starch balls called (Ondeh Ondeh or onde onde). Made from fragrant and aromatic pandan herbal leaves mixed with sticky rice flour and coconut sugar rolled in freshly grated coconut. Awesome mouth-watering snack. Pandan leaves are from the Asian region, and you can buy the essence online, which is concentrated extract from the leaves that give the coconut balls a pretty mellow gentle greenish color, to ondeh ondeh dessert. Try it, promise you will love them. They are light, easy to prepare, and nutritious.

The little balls are filled with “Gula Melaka” palm or coconut sugar. The dough is made from sweet potato or glutinous rice flour. After cooking, they are rolled with grated coconut. When you take your first bite the palm sugar will literally burst in your mouth. It’s so so yummylicious when I make these for my friends they go crazy about it.

For those of you who are gluten-free, you have a safe and delicious dessert. Even thou it’s called glutinous rice flour. Rice flour contains no gluten its just a description as the flour has a firm jelly-like consistency after cooking. Onde-onde is one of the easy and simple traditional kuih in Malaysia, Singapore, and Indonesia; they are one of my favorites ever.

Rice starch ball

Dessert Asian
By Dada Shivananda Serves: 4-8
Prep Time: 15 minutes Cooking Time: 5 minutes Total Time: 20 minutes

The rice flour in Asia is called Glutenous rice flour as turns to a firm jelly-like texture once cooked. You can rest assured that rice flour is gluten-free. Try it and you will enjoy these little cute greenish balls. Many studies show that the oils from pandan extract contain rich amounts of phytochemicals as in most green leaves known to relieve symptoms of arthritis. They can also help ease headaches and earaches. In Malaysia, Singapore, and Indonesia the leaves are traditionally used as tea which is good for the heart, helps your liver detoxify function, and discharges toxins and unhealthy substances from your liver and entire body.


  • 1 cup freshly grated coconut flakes (75 gr)
  • 1/4 cup water plus 1 tablespoon more (75 ml)
  • 1 cup glutinous rice flour (130 gr)
  • 1 tbsp rice flour
  • 1/4 tsp salt
  • 1/2 cup water (125 ml), with pandan essence
  • ¼ cup (40 gr) coconut or palm sugar



On a plate, add coconut flakes, salt, and water. Best is to get fresh coconut and grate them fine. or you may used dehydrated dessicated coconut flakes. Mix everything together and warm it up slightly in a pan to allow the flakes to absorb the water throughly and get soft. Dont not use the microwave. Set aside.


In a bowl, add in both flours. Slowly pour bit by bit the pandan water and mix everything together until becomes a dough.


Take a thumb-sized dough and make a cup shape, more or less. Then spoon in some coconut sugar. Pinch the seams to seal and gently roll them into a ball. Place it on an oiled cling film. Do the same to the rest of the dough.


Bring a pot of water to a boil. Carefully put some of the balls inside and cook until they start to float. Once they're floating, cook for another 1 minute. Take them out to drain of water and place them in the coconut mixture that we've prepared earlier. Coat them with the coconut and place them on a serving plate.


Do the same to the rest of the balls. Enjoy!


Pandan leaves have tremendous health benefits.

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