4 Ingredients Onde Onde Recipe (Palm Sugar Glutinous Rice Balls)

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Onde onde (ondeh ondeh) is a pandan glutinous rice ball filled with sweet gula melaka and coated with grated coconut. Biting into the soft chewy rice ball releases a burst of melted palm sugar, making these extremely addictive! You only need 4 simple ingredients so these can be easily recreated in your home kitchen.

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Makes about 30 pieces

「 Ingredients 」
250g glutinous rice flour
200ml pandan juice*

120g grated coconut**
Pinch of salt

120g gula melaka, finely chopped

*Blend pandan leaves with water and set aside 200ml, or mix pandan extract with water.
**You can use fresh coconut or dry desiccated coconut

「 Steps 」
- Add coconut and salt to a plate (if using fresh coconut, steam before use), set aside. Chop gula melaka, set aside.
- Bring a pot of water to boil on the stove.
- In a large mixing bowl, add glutinous rice flour and pandan juice. Mix until dough is combined without streaks of flour.
- Pinch a small piece of dough and drop it in boiling water. Once dough is cooked and floats, remove and shake off excess water before adding back to the rest of the dough.
- Knead dough until smooth (always keep dough covered to prevent it from drying out)
- Have dough, coconut and gula melaka next to the stove with a pot of boiling water. You will be making and cooking the rice balls simultaneously. (If you leave the formed rice balls to sit, the gula melaka will bleed from the dough)
- Portion 15g of dough, flatten and fill with gula melaka. Pinch edges and roll in your palms until you get a smooth ball. Immediately drop in boiling water. Continue assembling while keeping an eye on the pot.
- Once rice balls are cooked (when they start floating), remove from pot, shake off excess water, and coat with coconut.
- Serve immediately.

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