Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, sweet potato klepon (ondeh ondeh). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Klepon (articulated Klê-pon) or Onde-onde is a conventional green-shaded wad of rice cake loaded with fluid palm sugar and covered in ground coconut. Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar) and coated with grated coconut. Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's.
Sweet Potato Klepon (Ondeh Ondeh) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Sweet Potato Klepon (Ondeh Ondeh) is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook sweet potato klepon (ondeh ondeh) using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato Klepon (Ondeh Ondeh):
- Take 200 gram sweet potatoes
- Get 300 gram glutinous flour
- Make ready 60 ml kara coconut milk
- Get Iced water
- Make ready Pinch salt (optional)
- Make ready For the filling
- Get Grated Palm sugar/gula melaka
- Get For the coating
- Prepare Fresh grated coconut
- Get Salt
- Get leaves Pandan
It is originated from Java, Indonesia (called Klepon). Besides Indonesia, this traditional Indonesian kue is also very common and popular in Malaysia, Brunei and Singapore. This snack is very popular in Indonesia, Singapore and Malaysia! Indonesian people will call it "klepon" while Singaporean and Malaysian will call it "Ondeh-Ondeh".
Instructions to make Sweet Potato Klepon (Ondeh Ondeh):
- Steam stweet potatoes until soft. Mashed it while it is still warm. Mix in glutinous flour and coconut milk. Add ice water bit by bit and knead the dough until a pliable dough forms. Do not add too much water, the dough should be hard enough to handle otherwise it will burst easily when we boil it.
- Meanwhile, steam the grated coconut together with some pandan leaves (for the coating), add a bit salt to make it tasty. Discard the pandan leaves. Set aside and let it cool.
- Divide dough into equal portions and form into balls. Flatten a ball of dough in the palm of your hand into a flat disk of a. Place a teaspoon of gula melaka in the center. Gather up the sides and seal well to form a ball. Roll between your palms until ball of dough is smooth. Place on a plate. Repeat with the rest of the dough.
- Note: after some trials, i found that rolling the palm sugar into ball first before you roll the glutinous rice dough, really helps. This way, you will make same size of filling and your hands won’t feel sticky
- Once it is cook, roll it to the steam grated coconut and coat evenly
You can have it as snack or dessert! This is ondeh-ondeh if you're in Singapore, Malaysia and parts of Sumatra - or klepon if you're in Java From Java, the sweet treat spread across the Malay Archipelago and in its wake, even Here, we share our ondeh-ondeh or klepon recipe that cuts no corners. Instead of using pandan extract or. Onde onde or ondeh ondeh is one of the popular snack/desserts in Southeast Asia. In Indonesia, they are called klepon too.
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