Onde-Onde
Global • Vegetarian
About Onde-Onde
Pandan balls with palm sugar filling
How to Make Onde-Onde (Traditional & Healthy Version)
Onde-Onde is a beloved Malaysian dessert originating from the vibrant Peranakan (Nyonya) culinary tradition. These chewy glutinous rice balls are infused with pandan, a fragrant local leaf prized in Malaysian kitchens, and filled with melted gula Melaka (palm sugar), then rolled in freshly grated coconut. Onde-Onde is a festive treat often enjoyed with family and friends, especially during celebrations like Hari Raya and Chinese New Year. The unique burst of sweet palm sugar and aromatic pandan makes Onde-Onde a staple in Malaysian multicultural cuisine. Choosing local ingredients such as santan (coconut milk), pandan leaves, and gula Melaka not only delivers an authentic taste but supports the rich agricultural tapestry of Malaysia. With its vibrant green hue and irresistible texture, Onde-Onde stands as a testament to Malaysia’s creative fusion of flavors, traditions, and healthy local food practices. This healthy adaptation keeps the dessert light by moderating sugar and coconut while retaining all the classic flavors, making it perfect for mindful eaters and anyone tracking their calories.
Ingredients(for 5-6 Onde-Onde balls per serving)
- 1 cup Glutinous rice flour (tepung pulut)
- 1/3 cup Pandan juice (extract from 6 pandan leaves)
- 1/4 cup Warm water (as needed for dough)
- 1/4 cup Gula Melaka (palm sugar) (finely chopped)
- 1/2 cup Fresh grated coconut (kelapa parut, unsweetened)
- 2 tbsp Santan (coconut milk) (optional for richer dough) - optional
- 1/8 tsp Salt (for coating coconut)
- 1 tbsp Cornstarch (optional, for softer texture) - optional
- small piece Banana leaf (for serving, optional) - optional
Instructions
- 1
Prepare pandan juice by blending pandan leaves with water. Strain to extract 1/3 cup of bright green pandan juice.
5 minutes
Use mature pandan leaves for deeper aroma and color.
- 2
Mix glutinous rice flour with pandan juice and optional santan. Knead into a smooth, pliable dough, adding warm water as needed.
5 minutes
Dough should be soft but not sticky—add water slowly.
- 3
Divide dough into small balls (about 1-inch diameter). Flatten each ball and place a pinch of chopped gula Melaka in the center. Seal and roll gently to form a smooth ball.
5 minutes
Seal well to prevent palm sugar from leaking during boiling.
- 4
Bring a pot of water to boil. Drop Onde-Onde balls in and cook until they float to the surface (about 3–4 minutes), indicating they are cooked.
4 minutes
Don’t overcrowd the pot; cook in batches if necessary.
Why This Dish is Healthy
This healthy Onde-Onde recipe limits sugar by using pure gula Melaka and boosts nutrition with fresh pandan juice and coconut. It avoids deep frying and excessive fats, relying on steaming and boiling instead. The dessert offers plant-based ingredients suitable for vegan and vegetarian diets, with fiber and natural energy. It is a great option for those looking to enjoy traditional Malaysian sweets while keeping calorie intake and blood sugar in check.
Onde-Onde is a naturally vegan and gluten-free dessert, making it suitable for a wide variety of diets. Glutinous rice flour provides complex carbohydrates for steady energy, while pandan is rich in antioxidants such as flavonoids. Gula Melaka, a traditional Malaysian palm sugar, is less processed and contains trace minerals like potassium and iron. Fresh grated coconut adds healthy medium-chain fatty acids and dietary fiber. This adaptation uses minimal added sugar and avoids artificial colorings, making Onde-Onde a mindful sweet treat.
Pro Tips
- 💡Tip 1: Chop gula Melaka finely to ensure even melting inside the balls.
- 💡Tip 2: Use pandan extract for a more intense green color if fresh leaves are unavailable.
- 💡Tip 3: Coat Onde-Onde in coconut immediately while warm for best flavor and adherence.
Storage & Serving
Onde-Onde is best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 1 day. Reheat gently by steaming before serving. Avoid storing with coconut for more than a day to prevent spoilage.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
| Protein | 1.0 g |
| Carbohydrates | 25.0 g |
| Total Fat | 2.0 g |
| Fiber | 1.0 g |
| Sugars | 19.0 g |
| Iron | 1.2 mg |
| Calcium | 22.0 mg |
| Sodium | 12.0 mg |
| Potassium | 110.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 0.0 IU |
| Vitamin C | 0.8 mg |
| Magnesium | 18.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 38.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.4 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 8.0 µg |
