Ondeh ondeh (pandan rice balls with palm sugar)
Soft, chewy pandan dough balls with a burst of melted palm sugar inside, rolled in fresh coconut.
- Time45 min
- LevelMedium
- Costabout £0.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Steam or boil the sweet potato until soft. Mash it until completely smooth and leave to cool a little.
- 2
Mix the glutinous rice flour with the mashed sweet potato, pandan extract and most of the warm water. Knead for 3 minutes into a soft, smooth dough that does not stick to your hands. Add a splash more water if it is dry.
- 3
Put the desiccated coconut in a bowl with 1 tablespoon of water and the salt. Steam for 5 minutes, then let it cool. This makes it moist like fresh coconut.
- 4
Pinch off a walnut sized piece of dough and flatten it in your palm. Put a small pinch of chopped palm sugar in the middle, fold the dough around it and roll into a smooth, sealed ball. Repeat with the rest.
- 5
Boil a large pan of water. Drop in the balls in batches and cook until they float, then 1 more minute.
1 min - 6
Lift out with a slotted spoon, drain well and roll straight away in the coconut. Serve warm. Warn people the sugar centre is hot.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
