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Also spelt Ondeh Ondeh, these little balls of joy are filled with liquid palm sugar and coated with grated coconut. These are guaranteed to please any sweet tooth!

Let's start cooking!

Steamed coconut and pandan leaf on baking tray

Step 1 - Steam coconut and pandan leaf

  • Steam grated coconut with ¼ tsp salt and pandan leaf for about 10 minutes, until soft and fragrant.
Glutinous rice flour added to mashed sweet potato

Step 2 - Mash the sweet potato and form the dough

  • Mash steamed sweet potato and add glutinous rice flour and 250 ml water, rubbing together to mix evenly.
  • If the dough is still too dry, slowly add the remaining water, until it becomes a firm dough.
    In Malaysia and Singapore, gula melaka is used and the dish is called onde-onde, while Indonesians use gula jawa, and their variant is called klepon
Boiled onde-onde in hot water

Step 3 - Form and boil onde-onde

  • Break off small knobs of dough, roll them into a ball, then press a dent into the middle.
  • Fill the dent with 1 tsp gula melaka and seal it. Roll once again to form a ball.
  • Cook the onde-onde in boiling water until they float to the surface. Remove from heat, drain and set aside.
    To achieve the classic green colour, add 2-3 drops of pandan essence or green food coloring

Plate and serve!

Coconut coated onde-onde in a wooden basket with pandan leaves

Roll onde-onde in the steamed grated coconut and serve hot.

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