Green pandan-flavored glutinous rice balls filled with molten palm sugar, rolled in shredded coconut.

المقادير

1.5 cups glutinous rice flour

1/2 cup pandan leaf juice (or 1 tsp pandan extract with water)

Extra water as needed

150g palm sugar (gula melaka), cut into small cubes

1 cup fresh grated coconut

A pinch of salt

خطوات التحضير

Gradually mix the glutinous rice flour with pandan juice until you get a smooth, soft, non-sticky dough, adding more water if needed.

Steam the grated coconut with a pinch of salt for 5 minutes to make it food-safe, then set aside for coating.

Divide the dough into small walnut-sized balls, hollow each one, fill with a small cube of palm sugar, seal completely, and roll perfectly smooth (crucial to prevent the sugar from leaking).

Boil water in a pot and boil the balls in batches until they float to the surface (2-3 minutes).

Lift them out immediately and roll while still hot in the grated coconut plate until fully coated.

Serve the same day at room temperature.

نصيحة

Make sure each ball is sealed completely with no cracks — any small gap will let the melted palm sugar leak into the water during boiling instead of bursting in your mouth.

Onde-onde is one of Southeast Asia's best-known traditional sweets, especially in Malaysia, Indonesia, and Singapore, sometimes called «klepon» in Indonesia. The balls get their natural green color from ground pandan leaves, an aromatic plant central to Malaysian cooking.

The real magic is hidden inside: a small piece of raw palm sugar (gula melaka) that melts during boiling into a sweet liquid syrup that bursts in the mouth with each bite, while the fresh grated coconut coating adds texture and a lightly salty balance.