Ondeh Ondeh

Ondeh Ondeh! This is a traditional rice cake from Indonesia but also popular in Malaysia. Imagine a tasty glutinous rice cake on the outside, and heavenly liquid palm sugar on the inside all rolled in some freshly grated coconut. The result is fantastic! There are days when I have crazy cravings for these green bite-sized treats and they can be whipped up in no time. Enjoy 🙂


  • Prep time – 15 minutes
  • Cook time – 10 minutes


  • Glutinous rice flour – 1/2 cup
  • Pandan essence – 3 drops
  • Water (approx.) – 2 tbsp
  • Fresh Grated coconut – 1/2 cup OR Desiccated Coconut – follow instructions on the product package
  • Palm sugar (chopped) – 2 tbsp


  • Mix the glutinous rice flour, pandan essence, and water together to make a dough. Use the water carefully. You want a dough that is smooth, and where the mixture no longer sticks to your fingers. If it is too sticky, add more rice flour
  • Pinch a small piece of the dough, roll it into a ball and flatten it slightly. Place a piece of palm sugar in the center and roll back into a ball. You will then get a green rice cake ball with a palm sugar piece in the center. Continue to do the same until your dough is complete
  • Take a saucepan, heat two cups water in it and bring to a boil. Slowly add the green rice balls few at a time and wait till they cook. It will take approximately 10 minutes
  • On a separate plate, prepare the freshly grated coconut or steamed desiccated coconut by spreading it evenly on the plate
  • Once the ondeh ondeh is cooked strain them from the boiling water and roll them in the coconut layered plate. Each ondeh ondeh needs to be coated with the coconut
  • Wait 30 minutes till the ondeh ondeh has completely cooked down and enjoy 🙂

Ondeh Ondeh



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