Recipe by: Trina Yeung

Source: Family Recipe



  • 200 g sweet potato
  • 100 g glutinous rice flour
  • 60 ml warm water
  • 8 pandan leaves pounded to extract 2 Tbsp juice*
  • ½ cup Gula melaka (coconut sugar)
  • ½ cup brown sugar
  • ½ cup grated white coconut
  • Pinch salt


  • Flour the hands and knead dough until smooth.
  • Add glutinous rice flour, juice of pandan leaves and water. Mix all into a dough.
  • Clean sweet potato and boil to cook. Remove skin and mash.
  • Divide dough into small ball portions (~ 15 g each).
  • Mix gula malaka and brown sugar together (1:1) ratio
  • Make hole and add some sugar mixture in middle and reshape ball.
  • Boil water in pot, place a few balls at a time in. When balls float (~3 mins), remove and drain well.
  • Mix the grated coconut with the salt.
  • Roll in coconut and salt mixture

* Wash pandan leaves, stack leaves and cut into thin slices, blend with ¼ cup of water. Place on muslin cloth, squeeze out as much water as possible.

Download PDF here: Indonesian Ondeh Ondeh (Sweet Potato Dessert) Trina Yeung