Onde-Onde from My Rendang isn't Crispy by Zaleha Kadir Olpin
These chewy glutinous rice flour balls are filled with cubes of palm sugar, then boiled and tossed in fragrant grated coconut. The boiling melts the palm sugar
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Pot
- Stove
- Slotted spoon
- Plate
Ingredients
- 150–200 ml (5–6⅓ fl oz) pandan water
- 200 g (7 oz) glutinous rice flour
- 200 g (7 oz) palm sugar, chopped
- A pinch of salt
- 250 g (9 oz) freshly grated coconut
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Pandan Glutinous Rice Balls with Palm Sugar (Onde-Onde)
asianinspirations.com.au
Onde-Onde - Southeast Asian Recipes
nyonyacooking.com
Onde
le-thermique.com
Klepon with Palm Sugar and Pandan
cumibunting.com
Rendang Opor Pahang from My Rendang isn't Crispy by Zaleha Kadir Olpin
app.ckbk.com
Sweet Potato Onde Onde
asianinspirations.com.au
Ondeh-Ondeh
360happykitchen.com
How to make Nyonya Ondeh Ondeh Recipe
slurrp.com