Onde-onde (Pandan coconut glutinous balls)
🧾 Ingredients (serves 4)
For the dough:
• 1 cup glutinous rice flour
• ¼ cup pandan juice (blend pandan leaves with water, strain)
• 2 tbsp water (adjust as needed)
• A pinch of salt
For the filling:
• ½ cup gula melaka (palm sugar), finely chopped
For coating:
• 1 cup grated fresh coconut
• A pinch of salt
Method
1. Make the dough
◦ Mix glutinous rice flour, pandan juice, water, and salt.
◦ Knead until smooth and pliable. Dough should be soft but not sticky.
2. Shape and fill
◦ Divide dough into small balls (about 2.5 cm wide).
◦ Flatten each ball, place a bit of chopped gula melaka in the center, and seal tightly.
◦ Roll gently into smooth balls.
3. Boil the onde-onde
◦ Bring a pot of water to a gentle boil.
◦ Drop the balls in; they’re done when they float (about 3–4 minutes).
◦ Scoop out and drain briefly.
4. Coat with coconut
◦ Roll warm onde-onde in salted grated coconut until fully coated.
◦ Serve at room temperature.
💡 Tips
• Pandan juice gives authentic aroma and color — avoid artificial flavoring if possible.
• Seal well to prevent gula melaka from leaking during boiling.
• Use fresh coconut for best texture; steam it briefly if storing ahead.
• Serve fresh — onde-onde are best enjoyed the same day to keep the coconut fluffy.
thanks for visit suvaii