Ondeh-Ondeh

Ondeh-ondeh are little green glutinous rice balls with a secret: a molten heart of palm sugar that spills out the moment you bite down. They are a beloved kuih, the sweet snacks that Malay families make for tea time and festive gatherings, colored with pandan juice and rolled in fresh coconut, and making them is a family affair, with everyone rolling balls and nobody agreeing on the right size. The name is onomatopoeia for the soft, squishy sound they make when you bite into one.

Little green balls with a molten sugar heart

The rice balls are soft and chewy, barely sweet on their own, which makes the burst of caramel-like palm sugar a genuine surprise, and fresh grated coconut adds a cool, nutty finish with a little salt to balance the sweetness. The key is sealing the sugar completely; any crack and the filling leaks out into the boiling water. They must be eaten the same day, preferably still warm, one after another, because stopping is very hard, and the batch rarely survives until dinner.

Key ingredients

• Glutinous rice flour: the chewy dough — no substitute, regular rice flour will not work.
• Pandan juice: for the green color and aroma; a few drops of pandan extract with green food coloring works too.
• Gula melaka (palm sugar): chopped fine for the molten filling.
• Fresh grated coconut: tossed with a pinch of salt, for the coating.

Tips for perfect ondeh-ondeh

The dough should be soft and pliable but not sticky — add water a spoonful at a time. Seal the sugar filling completely; any crack and it leaks out into the boiling water, and you are left with sad, hollow balls. Test one ball in the boiling water first: it is ready when it floats and puffs up slightly. Roll the cooked balls in the salted coconut while they are still warm so it sticks. Eat them the same day — they are at their best within hours.

Variations

Add mashed sweet potato to the dough for a softer, golden version, or use brown sugar mixed with a little molasses if you cannot find palm sugar. Some cooks tuck a peanut into the center for extra crunch. Serve on a banana leaf at tea time for the full effect.

Craving more? Explore all Malaysian Kitchen recipes.

Malaysian recipes →