Sweet Potato Ondeh Ondeh

Ondeh Ondeh, is a favourite childhood dessert to many people all around.

Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls, which are then coated in shaved coconut… just a bite of it can instantly bring a smile to anyone’s face.

Previously we did a simple pandan ondeh ondeh, but in this version, we’ve added SWEET POTATOES which taste better in terms of taste and texture. Using both purple and orange potatoes make for a more colourful look too. If you’re are able to, get your hands on some good quality gula melaka from Malacca, as it makes a world of difference!

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  • Servings: 20 pieces

  • Time: 45 minutes

  • Skill: Easy


  1. 150g purple sweet potatoes

  2. 150g orange sweet potatoes

  3. 100g glutinous rice flour

  4. 2-4 tbsp water (adjust accordingly to texture of ondeh ondeh)

  5. 150g Gula Melaka (shaved)

  6. 150g grated coconut


  1. Shave and cut both orange and purple sweet potatoes. Steam until soft in the center and mash the sweet potatoes separately.

  2. Add 50g glutinous rice flour to the purple mashed sweet potatoes with 1-2 tbsp water (adjust accordingly to texture of ondeh ondeh). Mix and knead until smooth dough forms , repeat for orange sweet potatoes.

  3. Roll dough into roughly 20g balls and make cavity in the center, add shave Gula Melaka and seal and roll into smooth balls.

  4. Cool the ball in simmering water for about 3 minutes or until they float to the top.

  5. Once cooked coat them with grated coconut and they are ready to serve.

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