Kuih onde onde

Onde-onde is one of my favourite Malay tea-time snacks.   I’ve never made it, and took time to explain to my husband that it had nothing to do with the fastest mouse in Mexico.  Onde-onde is made with glutinous rice flour with pandan paste, shaped into little balls and stuffed with palm sugar.  The cooked onde-onde is then rolled into grated coconut.  This is a very simple snack to make, and I like to eat it warm when the palm sugar is still soft and goo-ey. 

Ingredients: (makes 22 rice balls)

  • 200g glutinous rice flour
  • 50g plain flour
  • 1/4 cup of water, plus a further cup (use as necessary)
  • 1 tsp pandan paste
  • 1/2 tsp pandan essence
  • 3 – 4 tbsp palm sugar
  • 1 cup grated coconut mixed with a pinch of salt
  • 1 pot of boiling water


  1. Mix both flour in a big bowl
  2. Mix the pandan paste and essence with 1/4 cup of water and pour it into the flour
  3. Knead the flour for a minute so that the colour spreads
  4. Pour 1/2 cup of water into the flour, knead and gradually add water as needed for the flour to form a non-sticky dough
  5. Once the dough has formed,  take bits of it to form a dough (I would have pinched 1 inch dough to make a ball)
  6. Press your thumb in the centre of each dough ball, add 1/2 tsp palm sugar (or more if you have a sweet tooth), roll up the dough and set it on a lightly floured plate
  7. Boil water in big pot, and once boiled,  cook the onde-onde in batches of 5.  When the onde-onde is cooked, it will rise up the surface of the water (like gnocchi)
  8. Place the cooked onde-onde into a bowl and fill it up with the grated coconut
  9. Toss the onde-onde so that it is generously covered in coconut before serving



One thought on “Kuih onde onde

  1. Pingback: Harvest dinner party | Chronicles of a cookbookworm

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