Onde Onde (Klepon)

Onde Onde (Klepon)

Author: Marvellina
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  • 10 oz glutinous rice flour/Mochiko flour
  • 1/4 tsp salt
  • 2-3 drops of green food coloring or you can use pandan paste
  • 1/2 - 3/4 cup water
  • 1/2 cup gula jawa/dark palm sugar coarsely chopped/shaved
  • 1 cup shredded unsweetened coconut steamed for 1 minute


  • Mix the glutinous rice flour, salt, food coloring and start with 1/2 cup water and gradually add until you can shape into a workable non sticky dough. Shape into a workable dough. It should not be sticky to your hand. Divide the dough into 15-20 small doughs and shape into small balls
  • Work with one dough at a time while keeping the rest covered with damp cloth, flatten each dough with your palm and make an indentation in the middle of the ball with your finger and fill with about 1/4 tsp or more of the chopped gula jawa and enclose it and shape back into a small ball. Repeat with the rest of the balls
  • Bring a largepot of water to a boil over moderate heat. Add the balls, one by one and cook for about 2-3 minutes. When the balls float to the surface, you know they are done and the sugar inside the Onde Onde will have melted inside. Remove with a slotted spoon and roll in the shredded coconut. Serve at room temperature, as a dessert or your afternoon tea snack


These onde onde are best served on the same day as the dough will harden. But if you have leftover and store them in the fridge, you can just reheat them in the steamer again


Serving: 15g