Recipe by: Niva Mohan
Source: Amy Beh Kuali
Serves: 6

Ingredients – Dough

  • 8-10 pandan (screwpine) leaves, cut into 3-cm length
  • 200 g glutinous rice flour,sifted
  • Apinch of salt
  • 1/2cup boiling hot water
  • A few drops green colouring (if desired)
  • 1/2cup grated coconut,mixed with a pinch of salt

Ingredients – Filling

  • 100 g gula Melaka or palm sugar
  • 1 Tbsp soft brown sugar


  • In a medium-sized bowl, combine pulverized gula melaka and soft brown sugar. Set aside.
  • Put pandan leaves and a little water in a blender, and blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside. Pandan paste works instead of this juice.
  • Put sifted glutinous rice flour and pinch of salt in a mixing bowl.
  • Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
  • Divide dough into small pieces and form lime-size balls. Flatten each piece, put ½ tsp of filling in the centre of one of the pieces, cover with the other piece on top, and roll again into ondeh-ondeh balls.
  • Drop the ondeh-ondeh into boiling water. When the balls are cooked, they will float.
  • Scoop up the ondeh-ondeh with a perforated ladle and toss in grated coconut.
  • Serve warm or cold, in banana leaf cones.

Download PDF version here: Malaysian Ondeh Ondeh Niva Mohan