Onde-onde
Onde-onde (or ondeh-ondeh) are soft, chewy dough balls filled with sweet Gula Melaka (palm sugar) and infused with the fragrant flavor of pandan. Rolled in grated coconut, they’re the perfect balance of sweetness and texture—ideal for a snack or dessert, and loved in many Southeast Asian cultures.
Foto: Rasa Malaysia
Ingredients
- 8 oz glutinous rice flour
- 200 ml Pandan juice
- 3½ oz grated coconut
- 1 pinch sea salt
- 5½ oz Gula Melaka or palm sugar (finely chopped)
Steps
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In a large bowl, combine the glutinous rice flour with pandan juice and knead lightly. Pinch off a small piece of the dough (about 40 g or 1½ oz.) and drop it into boiling water.
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When the dough rises to the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well until smooth. Cover the dough and let it rest for about 15 minutes.
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Mix the grated coconut with a pinch of salt and steam for about 2 to 3 minutes. Allow it to cool completely.
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Bring a pot of water to a boil. Take a small piece of dough (about 15 g or ½ oz), flatten it lightly, and fill the center with Gula Melaka or palm sugar. Roll it in your palms to form a smooth ball. Repeat until all the ingredients are used.
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Cook the onde-onde balls in boiling water. Once they float to the surface, remove them with a slotted spoon and shake off any excess water. Coat the onde-onde with grated coconut and serve immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (40% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| glutinous rice flour | 8 oz | - | - |
| Pandan juice | 200 ml | Rp 3.000/ikat | Rp 20.000 |
| grated coconut | 3.5 oz | - | - |
| pinch sea salt | 1 | - | - |
| Gula Melaka or palm sugar | 5.5 oz | Rp 16.000/kg | Rp 8.800 |
*Estimated market prices, may vary by region
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