A delightful Malaysian tea time snack to make with your kids this weekend


These little balls are a gem to make and eat. They are squishy, soft and melt in your mouth. If you like Mochi ( a Japanese style dessert,) you will definitely love this. Loretta Lee who blogs at nyonyarecipe.com has supplied this recipe. She has fond memories of helping her mother make Ondeh Ondeh and remembers how the palm sugar filling would squirt out when bitten into. Watch your children giggle and squirm as they navigate these delicious treats.



200g Glutinous rice flour

80g Palm sugar grated or cut into small cubes, or shredded.

20g Sugar (optional)

50g Desiccated coconut ( there will be some left over) or 100g fresh grated coconut

Pandan essence (with green colouring)

A pinch of salt


  1. Mix the flour and about 180ml water to form pliable dough.
  2. Add a few drops of the pandan essence and knead until the colour is thoroughly mixed. Cover with a damp cloth and set aside.
  3. Mix the coconut with the salt and set aside in a plate.
  4. In the meantime, bring a pot of water to the boil.
  5. Pinch a marble size of the dough and shape into a ball. Flatten it slightly and put some palm sugar in the centre and seal. Roll into a ball making sure it is properly sealed.
  6. Make a few and drop into a pan of boiling water.
  7. When it floats, scoop it up, drain and put it into the coconut mixture.
  8. Roll the balls in the coconut mixture and set aside
  9. Repeat until you finish the dough.
  10. Place in a plate and serve.
  11. Enjoy

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