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Here’s a classic Ondeh Ondeh recipe from Hjh Maimunah Restaurant

Ondeh ondeh is a perennial favourite and while it’s enjoyed year-round, it’s especially celebrated in the month of Ramadan.

These pandan-infused balls of glutinous rice flour stuffed with palm sugar are an especially welcome treat after a long day of fasting. It’s easily available in any of these heritage kueh shops but we’d recommend making your own to fully appreciate the artistry of shaping each morsel by hand.

Here, we’ve gotten the help of Hjh Maimunah Restaurant, a popular Nasi Padang eatery that’s been conferred Bib Gourmand status for several years by the Michelin Guide Singapore, to share their recipe.

Ondeh ondeh
(Image credit: Azimin Saini for Lifestyle Asia Singapore)


1 tbsp water
50 g coconut (grated)
1⁄2 tsp salt
70 g glutinous rice flour
30 g tapioca flour
25 g sugar
70 g palm sugar (gula melaka)

Pandan juice
70 ml water (to get 60ml of juice)
4 pandan leaves


1. Add water and salt to the grated coconut. Mix well and steam the mixture for 15 to 20 minutes.

2. Make the pandan juice. Snip pandan leaves into a blender and add the water. Blend and strain.

2. Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan juice to create a dough. If the dough is too soft, add more glutinous rice flour.

3. Divide the dough into little balls. Flatten dough and wrap chunks of palm sugar in it. Be careful that the dough is not too thin as it will result in the dough cracking and the palm sugar flowing out.

4. Put the little balls of filled dough into a pot of boiling water. Dish it out once they float.

5. Coat the balls with the steamed grated coconut. Ready to enjoy.