Kueh Ondeh Ondeh

Contributed by: Zarina Amoin

There might be many versions of this kueh kueh, but this version has been in my family – passed on by my late mother, to my sister and to me. And now I make it with my daughter so she too can pass on the tradition.

My childhood is filled with snacks like these. Ibu would make ondeh ondeh specially during Ramadan to break fast. Even as a little girl, I would eat it in one go in my tiny mouth enjoying the softness of the kueh and the burst of the sweet, melted gula melaka.

I would like to share this recipe in memory of my late mum. Happy Mother’s Day, Ibu. We miss you very much.

Portion: 20 to 25 pieces
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins


• 130g (1 cup) glutinous flour

• 16g (2 tbsp) plain flour

• 1 cup pandan water (cut 5 -7 pcs pandan leaf and blend it with water to get 1 cup)

• ½ tsp salt

• Few drops green food colouring

• 220g palm sugar gula melaka, chopped into small pieces (around 1 – 2cm or ½ inch)

• 1 cup freshly grated coconut

• 1 pot of water for boiling


1. Mix the grated coconut with ¼ tsp salt, and then steam for about 10 to 15 mins. Set aside to cool.

2. Mix well in a bowl: Glutinous flour, flour and ¼ tsp salt.

3. Add pandan water to the flour mixture little by little.

4. Knead the dough using your hand until the dough is smooth and there are no more sticky bits of flour. Make sure not to add too much water to avoid watery dough. As long as the dough does not stick to your hand.

5. Add the green food colouring.

6. Bring a pot of water to boil.

7. When the water starts to boil, take approx. 40g dough and roll it to form a small ball, then press into it using your thumb. Add the palm sugar and then close it tightly. Roll it again into a smooth ball. You are done with one ball – now set it aside.

8. Roll several such more balls until you have used up all the dough and the palm sugar.

9. Add few balls in the pot and cook until they float (put a few balls at a time to avoid sticking to each other). Tips – I roll a few of the balls at a time while boiling some of it.

10. When they float, continue cooking for another 1 min and dish out the ball and drain the balls until there’s no more water dripping.

11. Roll the balls in the grated coconut to coat it.

Helpful Tips

Microwave the grated coconut for 1 min instead of steaming it.