Small rice cakes rolled in grated coconut


Preparation info
    • Difficulty


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By Sri Owen

Published 1980

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  • 250 g (8 oz) glutinous rice flour
  • 2 tbs cocoa (optional)


In Indonesia ondé-ondé are always a pleasantly fresh green colour, since they are made with the fragrant leaf called daun pandan. I have tried making ondé-ondé in England with green colouring, but they didn’t look so nice; so, as an alternative, I use cocoa to give the colour, and a mild flavour, of chocolate.

Sift the flour and the cocoa into a mixing-bowl, with a pinch of salt.