Desserts are quite exceptional, using ingredients such as Santan [coconut milk], fresh grated coconut, palm sugar and a unique plant leave called pandan or pandanus [screwpine]. This locally grown plant leave is used often in dessert making. It lends essence rather than a taste, much like the ubiquitous vanilla bean .Onde-Onde is a tea time kuih snack. It it sweet and a favourite with children.


300gm glutinous rice flour
1 cup Coconut Milk(use required amount to make the rice flour into a dough)
1 Screwpine Leave or 1/2 tsp Pandan Paste
1 tsp Sugar
Green Colouring
1/2 cup block Brown Sugar/palm sugar (gula melaka)(chopped up)

For coating:
1 cup fresh grated Coconut (the white part only)
A pinch of Salt

Extract coconut milk using a blender.
Add in the screwpine leave and blend together.
Sieve it. Leave aside.
Mix grated coconut with salt. Leave aside.
Mix sugar and colouring into the coconut milk.
In a bowl ,add in the rice flour, add bit by bit the coconut milk and make into a dough.
Boil some water in a heat prove bowl.
Leave it to boil .
Take a marble size or bigger the dough.
Flatten it in your palm add a bit of chopped brown sugar as filling and cover and roll into a small ball size.
Immediately put it into boiling water.
Do the same way with the rest of the dough.
Cooked balls will float up in the water.
Dish out and roll it in the grated coconut.
Leave it to cool before serving. (try using rose essence if you can't get screwpine leaves)

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  1. How much rice flour do u use?
    There is no measurement given.


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