Odeh Odeh Recipe

Discover the Sweet Magic of Odeh Odeh: A Delectable Malaysian Delight! Uncover tantalizing flavors and easy recipes in this culinary journey.

Odeh Odeh

    Odeh Odeh

  • Cuisine: Singaporean, Malaysian
  • Category: Dessert
  • Prep Time:
  • Cook Time:
  • Servings: 25 Odeh Odeh balls
  • Calories: 30 calories

Odeh Odeh, a delightful and beloved dessert, is a gem in the culinary traditions of Malaysia and Singapore. These sweet, chewy morsels are a favorite treat enjoyed on various occasions, from festive celebrations to everyday snacking.

At the heart of Odeh Odeh lies glutinous rice flour dough, which is skillfully crafted into small balls, each concealing a sweet surprise – a nugget of palm sugar. This distinctive filling infuses the dessert with a rich and caramel-like sweetness.

One key aspect of Odeh Odeh's appeal is the contrast of textures. As these little balls are briefly boiled, they transform from doughy to delightfully chewy, with the palm sugar inside melting into a luscious syrup. After boiling, they are rolled in grated coconut, adding a layer of freshness and a subtle nutty flavor.

Odeh Odeh is as much a culinary experience as a cultural one. It's often enjoyed during festive seasons like Hari Raya and Diwali, but you can also find it at local markets and dessert stalls throughout the year. This charming dessert encapsulates the essence of Malaysian and Singaporean cuisine, with its blend of sweet, chewy, and fragrant elements, making it a must-try for anyone exploring the diverse world of Southeast Asian treats.


Create a delicious Odeh Odeh recipe at home! Find step-by-step instructions and tips for this beloved Malaysian dessert. Perfect your Odeh Odeh today!


  • 200g glutinous rice flour
  • 100ml water (approximately)
  • 100g palm sugar (gula melaka), finely chopped
  • 50g grated coconut
  • A pinch of salt
  • Pandan leaves (optional for flavor)

Method Instructions

  1. Start by preparing the palm sugar filling. Take the finely chopped palm sugar and form small balls, about 1cm in diameter. Set them aside.
  2. In a bowl, mix the glutinous rice flour with a pinch of salt. Gradually add water and knead the mixture until it forms a smooth, pliable dough. You may need more or less water depending on the consistency.
  3. Take small portions of the dough and flatten them in your hand. Place a palm sugar ball in the center and seal the dough around it, forming small balls.
  4. If you have pandan leaves, you can add them to a pot of boiling water and blanch the Odeh Odeh for a minute. This gives them a subtle pandan flavor. Otherwise, you can skip this step.
  5. Boil a pot of water. Once it's boiling, drop the Odeh Odeh balls into the water. They will sink to the bottom initially and will float to the top when they are cooked, which takes about 2-3 minutes.
  6. Use a slotted spoon to remove the cooked Odeh Odeh and let them drain for a moment.
  7. Roll the Odeh Odeh in the grated coconut. The grated coconut adds texture and flavor.

Your Odeh Odeh is now ready to be served! Enjoy while they're still warm.

Recipe Video

Odeh Odeh

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Recipe Tags: Odeh Odeh, Odeh Odeh Recipe, Recipe


Odeh Odeh is typically served as a delightful sweet snack or dessert. Here's how you can serve it:

  • Warm or Room Temperature: Odeh Odeh is often enjoyed while still warm, just after they are boiled. The warm, chewy texture and the molten palm sugar center are especially delightful at this point. However, you can also serve them at room temperature if you prefer.
  • Presentation: Arrange the Odeh Odeh on a serving plate or tray. They are often presented as bite-sized balls, making them easy to pick up and enjoy.
  • Coconut Coating: As a final touch, make sure to roll the Odeh Odeh in freshly grated coconut. The grated coconut not only adds a lovely texture but also a subtle nutty flavor that complements the sweetness of the dessert.
  • Accompaniments: Odeh Odeh is wonderful on its own, but you can also pair it with a warm beverage like tea or coffee to balance the sweetness. Some people like to serve it with pandan-infused syrup for an extra burst of flavor.
  • Enjoy: Encourage your guests to pick up the Odeh Odeh with their fingers, as it's traditionally a finger food. Each bite reveals the delicious surprise of palm sugar inside.


  1. Quality of Glutinous Rice Flour: Ensure you use good-quality glutinous rice flour. This is crucial for the right texture of the dough. Some brands might yield a stickier or drier dough, so choose a reliable one.
  2. Palm Sugar Handling: When making the palm sugar filling, ensure that the palm sugar balls are well-sealed within the dough. Any gaps can cause the palm sugar to leak out during boiling.
  3. Pandan Flavor: While pandan leaves are optional, they add a unique flavor to Odeh Odeh. If you decide to use pandan leaves, make sure they are fresh and tie them into a knot for easy removal.
  4. Consistency of Dough: Achieving the right consistency for the dough is essential. It should be smooth and pliable but not overly sticky. You can adjust the dough by adding more water or rice flour as needed.
  5. Boiling Time: Be careful not to overcook the Odeh Odeh during boiling. They typically take about 2-3 minutes to cook. Overcooking can make them too soft and result in the palm sugar dissolving completely.
  6. Grated Coconut: Freshly grated coconut is the best choice for coating your Odeh Odeh. It adds a wonderful texture and flavor. You can find grated coconut in many Asian grocery stores.
  7. Variations: Get creative with your Odeh Odeh by adding a modern twist. Some people like to experiment with different fillings, like chocolate or peanut butter. While not traditional, these variations can be a fun twist on the classic.
  8. Serve Fresh: Odeh Odeh is best enjoyed shortly after making them. The texture and taste are at their peak when warm. If you have leftovers, you can store them in the refrigerator and reheat them slightly in the microwave before serving.

Ingredient Substitutes

  • Brown sugar or dark muscovado sugar: These sugars have a similar rich, caramel-like flavor.
  • Jaggery: A traditional Indian sweetener that can provide a similar caramel taste.
  • Coconut palm sugar: A slightly different variety of palm sugar but still close in flavor.
  • Glutinous Rice Flour Substitute:
    • Regular rice flour: Although it won't be as chewy, it can work in a pinch.
    • Tapioca flour: It has a different texture but can be used as an alternative in a similar recipe.
  • Grated Coconut Substitute:
    • Desiccated coconut: Dried coconut flakes can be used if fresh grated coconut is not available. Rehydrate it by soaking in hot water for a few minutes.
  • Pandan Leaves Substitute:
    • Pandan extract: If fresh pandan leaves are unavailable, you can use pandan extract to add a similar flavor to your dough.
  • Filling Variations:
    • If you'd like to experiment, you can use other fillings like chocolate chips, Nutella, or even crushed peanuts for a unique twist on the classic.
  • Remarks

    Now that you've mastered the art of making Odeh Odeh, it's time to savor the sweet rewards. Share these delectable treats with your loved ones and celebrate the joy of Malaysian cuisine!

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