Monday, December 26, 2011

【南瓜椰丝球】Pumpkin Ondeh-Ondeh (onde-onde)



Ondeh-Ondeh(or Onde-onde)is a generic term for a kind of dessert in Malaysia and Indonesia. It is a bite size ball with palm sugar fillings and coated with grated coconut.

The skin is made of glutinous rice flour and tapioca flour, the taste and color of the dish normally came from the ingredients used such as sweet potatoes, pumpkin, or Pandan juice.

I love it when the melting palm sugar breaks out from the balls at the first bite, the sweetness of palm sugar combined with shredded coconut is just perfect for an afternoon snack!




200  糯米粉

200  南瓜泥 

大勺 菱粉/木薯粉





100 -120  切碎的 椰糖 Gula Melaka/Palm Sugar



250  椰丝 

1/4 小勺


For the Skin:
200 gm glutinous rice flour (sweet rice flour)
200 gm mashed steamed pumpkin
1 tbsp tapioca flour
1/2 cup water
a pinch of salt

100 -120 gm of chopped Gula Melaka/Palm Sugar

250 gm grated coconut
1/4 tsp salt

1. 先把大约 350克的南瓜去皮切块蒸熟,压成泥。然后称出200克南瓜泥备用。


2. 200克的糯米粉过筛到一个大盆里。


3. 1/2杯水,一撮盐和1 大勺的菱粉/木薯粉混合,中火加热,不断搅拌至透明状。


3. 快速把木薯浆倒入糯米粉里,和南瓜糊一起和成一个软硬适中的粉团,用一块干净的布盖着避免干裂。

1. Peel, cut, cook and mash the pumpkin into a paste, weigh out 200 gm of the paste and set aside.

2. Place 200 gm of glutinous rice flour in a large mixing bowl.

3. Add 1/2 cup of water, a pinch of salt and 1 tbsp of tapioca flour in a saucepan, slowly heat the mixture at medium heat on the stove and keep stirring until the liquid turn translucent.

4. Quickly pour the hot tapioca paste into the mixing bowl, mix the flour, mashed pumpkin and tapioca paste to form a smooth dough, add more mashed pumpkin if needed, cover the dough with a piece of clean damp cloth to prevent dryness.

4. 把椰糖切碎,越小块越好。


5. 椰丝里混上1/4小勺的食盐,放到微波炉里转1分钟,或者蒸5-10分钟,冷却备用。


6. 开始搓丸子,把粉团揪出大约汤圆大小的剂子,搓圆,压扁,然后用拇指稍微压中央,成一个浅浅的凹坑,包入椰糖,再次搓圆。


7. 煮滚一锅水,把丸子入锅煮至浮于表面,大约2分钟左右,捞出滴干水份,裹上椰丝即可食用。




5. Chop the palm sugar into small pieces, the smaller the better.

6. Add 1/4 tsp of salt to the grated coconut, steam the grated coconut for 5-10 minutes or microwave it for 1 minute. Let cool and keep aside in a flat plate.

7. Divide the dough into small portions and roll it into small balls with your palm, around 2 cm in diameter, flattened it with your palm, and use your thumb to lightly press in the middle to form a shallow dent. 

8. Place about 1/4 tsp of palm sugar in the center, pinch to seal the ball and roll it into a ball again using your palm.

9. Bring a pot of water to boil and drop the balls into boiling water, cook for about 2 minutes or until the balls float to the surface.

10. Remove the cooked rice balls with a strainer, and place them in the plate with grated coconut, roll the balls around all of them fully coated with grated coconut. Serve at room temperature.

Note:DO NOT cook too many pieces of the rice balls at a time, to prevent sticky together.

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  1. delicious looking dessert
    happy holidays to you and family

  2. Thanks Torviewtoronto, happy holiday and Happy new year to you and family!

  3. hi, may i know where can i get palm sugar?