Onde – onde


  • Sweet potato 100g
  • Glutinous Rice flour 100g
  • Pandan Leaves(1) 5 pieces
  • Water 15ml
  • Thick coconut milk 30g
  • Gula Melaka 100g (chopped finely)
  • Grated Coconut 200g
  • Pandan Leaves(2) 2 pieces
  • Salt 1/4 tsp



  1. Cut Panadan Leaves (1) into small pieces and blend it with the 15ml water. Squeeze to get 30ml of dark green pandan juice.
  2. Boil sweet potato in the jacket in a pot of water until tender. Cool down. Remove potato skin and mash well.
  3. Mix 100g of mashed sweet potato with Pandan juice (1) and coconut milk. (green colouring can be added now if desired)
  4. Add in glutinous rice flour and incorporate until the dough comes together.
  5. Place grated coconut on a plate. Cut Pandan Leaves (2) into 5 cm lengths and embed in grated coconut. Steam over boiling water for 5 mins.
  6. Leave steamed grated coconut to cool completely and mix in 1/4 tsp salt. Set aside.
  7. Portion out (4) into 10g dough. Dust hands with glutinous rice flour and roll each 10g dough into a round ball. Use pinkie finger make a well in the center of the ball. Carefully fill the well with chopped Gula Melaka. Seal the opening of the dough and roll it into a ball again. Place the ball in a shallow plate of glutinous rice flour to prevent them from sticking together.
  8. Boil a pot of water. Drop (7) into the boiling water. Cook until Onde Onde floats to the surface of the boiling water.
  9. Remove Onde Onde with a slotted spoon and leave it to cool for 2mins.
  10. Roll (9) in grated coconut (6). Serve and finish on the same day.