Nyonya Cooking


Desserts & Kuih



Cooking Time



5 Servings


Ondeh-Ondeh Pandan-Flavored Glutinous Rice Balls with Palm Sugar Buah Melaka Klepon

  1,922 YouTube ratings  
Support us on Patreon: http://nyonya.tv/patreon

Onde-Onde uses glutinous rice flour, screwpine (pandan) leaves, palm sugar and is coated with shredded coconut.

There are many varieties of delicious kuih in Malaysia. One that remains my favourite is onde-onde. I have loved it since my childhood days. Made out of a combination of two types of flour, it has a chewy texture. As you bite into an Onde-Onde, the melted palm sugar flows out. I likened them to sweet little bombs as the sweetness explodes in the mouth. The shredded coconut further enhances the deliciousness of this 'kuih'. Use freshly grated coconut if you can get hold of it. Frozen shredded coconut can be found at some asian grocers. You can freeze the onde-onde after making them. Just boil them whenever you feel like having them. As for the palm sugar, do scout for those which are darker as they are more fragrant. Sometimes, the dough may crack during the cooking process. This is due to the thinness of the dough. However, remember not to make the dough too thick either. Wrap it closely around the palm sugar. Do not be discouraged if initially, it does not turn out the way you expected. Remember, practice makes perfect!

  Klebereis-Bällchen mit Palmenzucker und Pandan-Geschmack ist auch auf deutsch verfügbar.

Related Recipe Ideas


  • 60 grams glutinous rice flour
  • 30 grams tapioca flour
  • 25 grams sugar
  • 60 milliliters pandan leaf extract
  • 50 grams coconut (desiccated or grated)
  • 0.5 teaspoons salt
  • 1 tablespoons water
  • palm sugar (gula melaka)

Steps to Prepare

  1. Pour water and salt on the desiccated coconut. Mix well and steam the mixture for 15 to 20 minutes.
  2. Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan leaf extract to create a dough. If the dough is too soft, add more glutinous rice flour.
  3. Divide the dough into 14 little balls.
  4. Flatten dough and wrap chunks of palm sugar with it. Be careful that the layer of dough is not too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar flowing out.
  5. Put the little balls of filled dough into a pot of boiling water. Dish it out once they float or leave to boil for a further 5 to 10 minutes to allow the palm sugar to melt thoroughly.
  6. Coat the 'onde-onde' with the steamed desiccated coconut.
  7. Leave to cool and enjoy!

The Nyonya Community

Have you tried the recipe for Onde-Onde?

Take a photo of your dish and share to inspire another foodie to try this recipe.

My creation of Onde Onde.My first attempt at making Onde Onde. They turned out a bit soft and therefor misshapen. Still delicious though! xHello from Bangkok ThailandI made this ondeh ondeh gula melaka from your recipe. It's really perfect for afternoon tea and served with black tea. CheersThis is superb... I use fresh grated coconut and it is so yummy. Thanks for this lovely recipe.. Love itI finally made my own Onde-Onde, one of my most favorite Malaysian kuih. Thanks Nyonyacooking for the recipe! :D

Recommended Products Used in Videos

Buy Now
Oyster Sauce

Buy Now
Soy Sauce

Buy Now
Sesame Oil

Buy Now
Fermented Beans

Buy Now
Tamarind Pulp

Buy Now
Fermented Shrimp Paste

Buy Now
WMF Cookware Set

Buy Now
Carbon Steel Wok

Buy Now
Rice Cooker

Buy Now
Elo Cookware Set

Buy Now
Fissler Wok Stainless Steel

Buy Now
Cocotte Oven

Buy Now
Chopsticks (for Meal)

Buy Now
Chopsticks (for Cooking)

Buy Now
Japanese Knife

Buy Now
Meat Cleaver

Buy Now
Soup Spoon

Buy Now
Korean Spoon and Chopsticks

Buy Now
Steaming Rack

Buy Now
Pastle and Mortar

Buy Now
Wok Spatula

Buy Now
Hot Plate Clip

Buy Now
Kitchen Scissors

Buy Now
Stainless Steel Sieve