Ondeh-ondeh (purple sweet potatoes). Ondeh Ondeh is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or. Using both purple and orange potatoes make for a more colourful look too.
The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan.
These balls of Ondeh-Ondeh are so fun to eat.
Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside.
You can cook Ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Ondeh-ondeh (purple sweet potatoes)
- You need 200 g of purple sweet potato.
- It's 60 g of glutinous rice flour.
- You need 40 g of topioca flour.
- It's 100 g of gula melaka.
- You need 150 g of grated coconut.
- Prepare 1/2 tsp of salt.
- You need 8 tbsp of warm water.
This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. Ondeh Ondeh, is a favourite childhood dessert to many people all around. Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls Steam until soft in the center and mash the sweet potatoes separately. Ondeh Ondeh is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will).
Ondeh-ondeh (purple sweet potatoes) step by step
- Pour water at 1/4 level in a large pot..
- Steam 200g of purple sweet potato until it's soft. Let it cool so that you can handle them without hurting your fingers. Then cut it in half. Scoop out most of purple sweet potato flesh and put it into a large bowl..
- Give 150g of grated coconut and 1/2 teaspoon of salt a good shake..
- Meanwhile place the coconut in a small pot under the same large pot. Steam the coconut for around 5 minutes to prevent it from turning sour..
- Crush 100g of gula melaka and set aside..
- Mix the mashed purple sweet potatoes, 60g of glutinous rice flour and 40g of tapioca flour together. Knead it well. Add 8 tablespoons of warm water each at a time to smoothen the dough. Until you can feel that the texture is smooth and the dough no longer sticks to your fingers. Cover the dough and set aside for about 15 minutes..
- When the dough is ready, you start 1/2 boiling water of the large pot. Make the balls. Flatten each ball. The gula melaka is stuffed into each center of the balls. Be gentle when you pinch the edges of the balls to secure the filling. Roll the balls again..
- Don't leave the rolled balls to stand as the gula melaka filling will ooze out. Put the balls into the pot of boiling water and give them a few stirs during cooking..
- Once the balls float to the surface, remove them with a slotted spoon and shake off the excess water. Roll the balls in the steamed grated coconut. Serve and finish ondeh-ondeh on the same day..
They are either made from sweet potato or glutinous rice flour. This recipe I mainly using the Vietnamese purple sweet potato as my key ingredients and "Gula Melaka" or palm sugar and rolled in with some They are either made from pandan "screwpine leaf" juice, sweet potato or glutinous rice flour. This recipe I mainly using the Vietnamese purple sweet. Our Ondeh Ondeh comes in purple and orange, made with sweet potatoes extract. Pop one into your mouth and experience an oozing goodness of gula melaka.
