Dessert · Easy · Nyonya · Snack

Ondeh Ondeh (Onde Onde)

Ondeh Ondeh is a popular Nyonya dessert in Southeast Asia countries like Indonesia, Malaysia, Singapore and Brunei. It originated in Jawa, Indonesia, named Klepton. Ondeh Ondeh is made of pandan flavoured glutinous ball, filled with molten aromatic palm sugar, then coated with fresh shredded coconut. You can enjoy the feeling of the palm sugar burst in your mouth.

Fill the palm sugar into the glutinous ball
Fill the palm sugar into the glutinous ball

Palm sugar can be commonly used as the filling of Ondeh Ondeh. However, you can use genuine Gula Melaka to increase the aroma.

Onde Onde 椰丝糯米球

Ondeh Ondeh (Onde-Onde)

Ondeh Ondeh is the traditional nyonya dessert. It's made of pandan-flavoured glutinous rice balls filled with molten palm sugar or gula melaka and coated with shredded coconut.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine Nyonya
Servings 20 balls
Calories 300 kcal


  • 6 pandan leaf
  • 1.5 cup water
  • 120 gram glutinous flour
  • 2 tablespoon tapioca flour
  • 2 tablespoon sugar
  • 1 drop alkaline water
  • 100 gram palm sugar
  • Moderate shredded coconut
  • Moderate salt


  • Blend the pandan leaves with water. Filter the residues.
  • Combine glutinous flour, tapioca flour, pandan juice and alkaline water. Knead lightly.
  • Crush the palm sugar into small pieces.
  • Divide the dough into small dough, around 10 gram.
  • Flatten the dough and fill with palm sugar (around 5 gram), roll into ball.
  • Cook the glutinous ball until it floats to surface.
  • Mix the grated coconut with some salt.
  • Coat the glutinous ball with grated coconut.


Keyword Kelepon, Klepon, Onde Onde

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