Ondeh-Ondeh: Pandan Rice Balls That Burst With Gula Melaka

Ondeh-ondeh, also called buah melaka, are little green balls of glutinous rice dough filled with palm sugar and rolled in fresh grated coconut. Bite into a good one and the melted gula melaka bursts in your mouth. They are a staple at kuih stalls, festive tables and family gatherings across Malaysia and Singapore.

They look delicate, but they are actually one of the easiest kuih to make at home, with no moulds or steamers required.

Ingredients (about 30 balls)

• 200 g glutinous rice flour
• About 150 ml to 170 ml pandan juice (blend 10 pandan leaves with water and strain), or water with a few drops of pandan paste
• A pinch of salt
• 120 g to 150 g gula melaka, finely chopped or shaved
• 150 g fresh grated white coconut
• A quarter teaspoon of salt for the coconut
• 1 pandan leaf for steaming the coconut

Preparing the Coconut

1. Mix the grated coconut with the salt.
2. Steam it with a knotted pandan leaf for about 10 minutes. This keeps it fresh for longer and gives it a gentle fragrance.
3. Spread it on a plate to cool.

Grated coconut spoils fast in warm weather, so buy it on the day and keep it in the fridge until you need it. Many wet markets and supermarkets will grate fresh coconut for you.

Making the Dough and Filling

1. Put the glutinous rice flour and a pinch of salt in a bowl. Add the pandan juice gradually, kneading with your hand, until you get a soft, smooth dough that feels like play dough. It should not stick to your fingers or crack when you press it.
2. If it is too dry and cracks, add a teaspoon of water. If it is too wet, add a little more flour.
3. Take a piece of dough about the size of a small marble plus a bit more, roughly 15 g. Roll it into a ball, then flatten it into a small cup in your palm.
4. Place half a teaspoon of chopped gula melaka in the centre. Do not overfill.
5. Pinch the edges together firmly to seal, then roll gently between your palms into a smooth ball. Check there are no cracks or the sugar will leak out while boiling.
6. Repeat with the rest of the dough, keeping finished balls on a plate dusted with a little flour.

Chop the gula melaka finely, almost to crumbs. Big chunks may not melt fully during the short boil, and you will miss the burst of syrup inside.

Cooking and Coating

1. Bring a pot of water to a gentle boil.
2. Drop in the balls a few at a time. They will sink first.
3. When they float to the surface, let them cook for another 1 to 2 minutes so the sugar melts fully.
4. Lift them out with a slotted spoon, let excess water drip off, and roll them straight into the steamed coconut until fully coated.
5. Serve at room temperature on the same day.

Troubleshooting

• Balls burst while boiling: the dough was too thin, there was too much filling, or the seal was weak. Use less sugar and seal carefully.
• Hard dough after cooking: not enough liquid in the dough. Next time aim for a softer, smoother dough.
• Sugar did not melt: the pieces were too large or the balls came out too early. Chop finer and give them a little extra time after floating.
• Pale colour: use more pandan leaves in the juice, or a tiny amount of pandan paste.

Some cooks add a spoon of mashed sweet potato to the dough for a softer, chewier texture that stays tender longer. It is worth trying once you have the basic version down.

Serving and Storage

Ondeh-ondeh are best eaten within a few hours of making them, while the dough is soft and the coconut is fresh. Store them covered at room temperature for the same day, or in the fridge for up to a day, though the dough will firm up when chilled. Bring them back to room temperature before eating.

They make a lovely addition to a festive spread or tea time with a glass of teh tarik. For another pandan classic, see our guide to baking pandan chiffon cake.

FAQ

Can I freeze ondeh-ondeh?

You can freeze the uncooked, filled balls on a tray, then bag them. Boil straight from frozen, adding a minute or two, and coat in fresh coconut.

Can I use desiccated coconut?

Yes, in a pinch. Steam it briefly with a splash of water and a pinch of salt so it softens, but fresh coconut tastes much better.

Is ondeh-ondeh the same as onde-onde elsewhere?

In parts of Indonesia, onde-onde refers to a fried sesame ball with a bean filling. The Malaysian version is boiled and filled with palm sugar.

Ondeh-ondeh are cheerful, fun to make with children, and a great introduction to kuih making. Once you nail the seal, you will be turning out perfect bursting balls every time.