Ondeh Ondeh


by: Anncoo

I love to pop the whole Ondeh Ondeh into my mouth and get the explosive feel of melted gula melaka .... mmm... so yummy!!


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serves: 6

160 g Glutinous rice flour

10 g Tapioca flour

120 g Pumpkin

80-100 g Pandan water (boil 300g water with 2 pieces pandan leaves)

100 g Gula melaka (palm sugar) ~ diced

150 g White grated coconut

Nutrition Facts
Ondeh Ondeh

Servings Per Recipe: 6

Amount per Serving

Calories: 273

  • Total Fat: 9.1 g
  •     Saturated Fat: 7.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.2 mg
  • Sodium: 172 mg
  • Total Carbs: 43.7 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 16.3 g
  • Protein: 5.4 g

how is this calculated?

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1.  Steam white grated coconut with 1/8 tsp salt for 10 minutes.

2.  Cut pumpkin in wedges. Steam pumpkin for 10 minutes or till soft and mash with a fork.

3.  In a large bowl mix glutinous rice flour, tapioca flour and mashed pumpkin together, slowly add 80 g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.

4.  Pinch dough into small ball (about 10 g), slightly press flat and fill with gula melaka and roll into smooth ball again.

5.  Bring a pot of water to a boil and drop the little dough balls into it.

6.  When they float to the surface and let it boil for another 2-3 minutes.

7.  Remove them with a slotted spoon and shake off excess water.

8.  Roll the cooked glutinous balls over the white grated coconut.

9.  I like to serve them warm.

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