Kuih Ondeh Ondeh

Contributed by

Jenny Ha

Kuih Ondeh Ondeh

Kuih ondeh ondeh is a well known, favourite childhood dessert to many people all around. Using purple sweet potatoes and pumpkin gives a colourful look to this wonderful desert. Chewy glutinous rice balls with melted gula melaka in the middle, which are then coated in desiccated coconut. When my family bite into this it puts a smile on their faces.
Servings 6
Prep Time 30 mins
Cook Time 35 mins



  • 150 g glutinous rice flour
  • 1 tbs wheat starch
  • 1 tbs oil
  • 70-90 ml hot water
  • 100 g pumpkin

Purple sweet potato

  • 150 g glutinous rice flour
  • 1 tbs wheat starch
  • 1 tbs oil
  • 100-120 ml hot water
  • 100 g purple sweet potato


  • 250 g palm sugar/ gula melaka (shaved)


  • 150 g desiccated coconut
  • ¼ tsp salt


  • Steam the desiccated coconut for 5 minutes and put to one side.
  • Peel the pumpkin and sweet potato. Cut them into chunks and steam over high heat for 20 minutes or until soft in the center. Keep the pumpkin and sweet potato seperate.
  • Mash the purple sweet potatoes and add glutinous rice flour, wheat starch, hot water and oil. Mix and knead until a smooth dough forms.
  • Repeat step 3 above for the pumpkin.
  • Roll the dough into roughly 20g balls and make cavity in the center. Add shaved gula melaka and seal and roll into smooth balls.
  • Carefully drop the balls in boiling water for about 5-6 minutes or until they float to the top.
  • Once cooked, remove them and coat them with desiccated coconut.
Course: Dessert
Cuisine: Asian

Leave a Reply

Reciprocal Recipes © Copyright 2020.
All rights reserved.