Ondeh Ondeh | easy MOCHI burst-in-your-mouth caramel poppers

OPEN for ingredients! This is Ondeh Ondeh, or chewy soft glutinous rice balls filled with a gorgeous palm sugar caramel syrup – each bite is a burst of joy. Think of these as mochi, but a lot easier to make!

These beloved Southeast Asian dessert is also known as Klepon in Indonesia and Khanom Tom in Thailand.

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I did three different versions here: Sweet Potato Ondeh Ondeh, Pandan Ondeh Ondeh and Butterfly Blue Pea Ondeh Ondeh, spoiler alert, they’re all easy, yummy and looks really good so let’s gooo.


Each recipe makes about 16 Ondeh Ondeh balls.

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Ingredients:

Sweet Potato Ondeh Ondeh

  • 150g Sweet Potato
  • 100g Glutinous Rice Flour, with extra
  • 100ml Water, with extra
  • 150g Gula Melaka, chopped
  • 100g Freshly Grated Coconut
  • 1/4 tsp Salt
  • Pandan Leaves or Screwpine Leaves (optional)

Pandan Ondeh Ondeh

  • 200g Glutinous Rice Flour, with extra
  • 200ml Pandan Juice, with extra
  • 100g Gula Melaka, chopped
  • 100g Freshly Grated Coconut
  • Pinch of Salt

Butterfly Blue Pea Ondeh Ondeh

  • 2 tbsps Dried Butterfly Blue Pea Flowers
  • 200ml Water, warm
  • 100g Gula Melaka, chopped
  • 100g Freshly Grated Coconut
  • Pinch of Salt
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