• Prep Time 15 minutes
  • Cook Time 5 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Ingredient

  • 8-10 pandan (screwpine) leaves (cut into 3cm lengths)
  • 200g glutinous rice flour (sifted)
  • pinch of salt
  • 1/2cup boiling hot water
  • A few drops green colouring (if desired)
  • 1/2 grated coconut (mixed with a pinch of salt)
  • Filling (combine):
  • 100g gula Melaka or palm sugar
  • 1tbsp soft brown sugar


  1. Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
  2. Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
  3. Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
  4. Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.

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