By Margarita Lee


250g glutinous rice flour
50g tapioca flour
200 ml pandan juice (chopped pandan leaves and blended with water, then strained)
150g  gula melaka (palm sugar), small diced
100g grated coconut
½ tsp salt
A few drops of green food colouring – optional


  1. Combine the grated coconut with ½ tsp of salt and steam for 5 minutes. Leave aside to cool.
  2. In a large bowl, combine the glutinous rice flour, tapioca flour with pandan juice and knead lightly.
  3. Pinch a small piece of golf-ball-size dough and cook it in the boiling water.(Dough should “puff up” and float to the surface.)
  4. Combine the cooked dough into the prepared dough and knead well to form a smooth dough. Cover the dough and set aside for about 10 minutes. (If dough is too soft, add a little glutinous flour; If dough is too stiff, add a little water.)
  5. Divide dough into small pieces and form 1-inch-size balls. Fill the centre of the dough with palm sugar. Roll them in your palm to form a smooth ball.
  6. Drop onde-onde in a pot of boiling water, cook with medium heat until dough floats to the surface.
  7. Scoop up onde-onde with a perforated ladle and shake off the excess water.
  8. Toss onde-onde with grated coconut.
  9. Serve