Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, ondeh-ondeh (purple sweet potatoes). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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. Learn how to make Purple Sweet Potato Ondeh Ondeh!
Ondeh-ondeh (purple sweet potatoes) is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Ondeh-ondeh (purple sweet potatoes) is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can cook ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):
- Make ready 200 g purple sweet potato
- Get 60 g glutinous rice flour
- Take 40 g topioca flour
- Take 100 g gula melaka
- Make ready 150 g grated coconut
- Get 1/2 tsp salt
- Prepare 8 tbsp warm water
These delightful furry balls are a joy to eat as they. 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 a ball-shaped pandan-flavoured kueh that is rolled in grated coconut and filled with gula melaka.
Steps to make Ondeh-ondeh (purple sweet potatoes):
- 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.
In this recipe, we will be using all the same ingredients but taking it up a notch by using a little creativity. 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 glutinous rice flour. Here, we share our ondeh-ondeh or klepon recipe that cuts no corners. Instead of using pandan extract or food colouring, our recipe calls for real pandan juice, giving the rice cake casing a natural green hue.
So that’s going to wrap it up with this special food ondeh-ondeh (purple sweet potatoes) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
