Ondeh-ondeh (or Onde-onde) is a pandan glutinous rice ball filled with coconut palm sugar and coated with shredded coconut. It is originated from Java, Indonesia (called Klepon). Besides Indonesia, this traditional Indonesian kue is also very common and popular in Malaysia, Brunei and Singapore.

CHINESE VERSION: 椰丝椰糖香兰糯米球

ondeh-ondeh onde-onde
 

Ondeh-ondeh/Onde-Onde (a.k.a. Klepon) | MyKitchen101en

Yields: 28 pcs

Ingredients:

  • 65 g fresh shredded coconut
  • pinch fine salt
  • 60 g coconut palm sugar
  • 110 g glutinous rice flour
  • 25 g tapioca starch
  • 20 g icing sugar
  • 100 ml pandan juice*

(*Pandan juice: Add 110 ml of water to 12 g pandan leaves, blend until smooth, and extract 100 ml pandan juice.)

Instructions:

1 Steam fresh shredded coconut for 5 minutes (to delay the staling of coconut).

 

2 Add salt to steamed shredded coconut, mix well (cover to prevent it from drying).

3 Grate coconut palm sugar block into fine coconut palm sugar.

 

4 Mix glutinous rice flour, tapioca starch and icing sugar, add in pandan juice, mix into a dough.

5 Divide the dough into 28 portions (each about 9 g).

6 Roll dough into a ball, then make a hole in the centre.

7 Fill with about ⅓ tsp of fine coconut palm sugar.

8 Seal the glutinous rice ball properly, press until firm using your palms, then shape gently into a ball.

9 The 1st batch of glutinous rice balls are done.

10 Bring a small pot of water to the boil, turn to medium-low heat, add in glutinous rice balls and cook for 15 minutes. (Reminder: Cooking over medium-low heat for 15 minutes helps coconut palm sugar to melt.)

11 After 15 minutes, turn to medium heat, cook until glutinous rice balls rise to the surface of water.

12 Remove from heat and soak in cold water.

13 Drain off the water, then coat glutinous rice ball with shredded coconut.

14 Ondeh-ondeh is ready to be served.


Ondeh-ondeh/onde-onde (a.k.a. Klepon)

Ondeh-ondeh (or Onde-onde) is a pandan glutinous rice ball filled with coconut palm sugar and coated with shredded coconut.
5 from 2 votes

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Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Dessert
Cuisine Southeast Asia
Servings 28 pieces
Calories 26 kcal

Ingredients
  

  • 65 g fresh shredded coconut
  • 1 pinch fine salt
  • 60 g coconut palm sugar
  • 110 g glutinous rice flour
  • 25 g tapioca starch
  • 20 g icing sugar
  • 100 ml pandan juice Add 110 ml of water to 12 g pandan leaves, blend until smooth, and extract 100 ml pandan juice.

Instructions
 

  • Steam fresh shredded coconut for 5 minutes (to delay the staling of coconut).
  • Add salt to steamed shredded coconut, mix well (cover to prevent it from drying).
  • Grate coconut palm sugar block into fine coconut palm sugar.
  • Mix glutinous rice flour, tapioca starch and icing sugar, add in pandan juice, mix into a dough. Divide the dough into 28 portions (each about 9 g).
  • Roll dough into a ball, then make a hole in the centre. Fill with about ⅓ tsp of fine coconut palm sugar. Seal the glutinous rice ball properly, press until firm using your palms, then shape gently into a ball. The 1st batch of glutinous rice balls are done.
  • Bring a small pot of water to the boil, turn to medium-low heat, add in glutinous rice balls and cook for 15 minutes.
  • After 15 minutes, turn to medium heat, cook until glutinous rice balls rise to the surface of water.
  • Remove from heat and soak in cold water.
  • Drain off the water, then coat glutinous rice ball with shredded coconut.

Video

Notes

This recipe yields 28 pieces.
The nutritional value for reference is for 1 piece. 

Nutrition (per serving)

Calories: 26kcalCarbohydrates: 7gProtein: 0.2gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 6mgPotassium: 3mgFiber: 0.1gSugar: 2gCalcium: 1mgIron: 0.03mg
Keyword klepon, onde-onde, ondeh-ondeh
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