Easiest Way to Make Appetizing Ondeh-ondeh (purple sweet potatoes)

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). 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.

Though they looked quite messy (syrup started to seep out while wrapping! should have rest the dough and let it cool down before wrapping, mistake learnt. Onde-onde (Ondeh-ondeh) recipe - These cute little pastries are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka" or palm sugar and They are either made from sweet potato or glutinous rice flour. The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan. You can have Ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Ondeh-ondeh (purple sweet potatoes)

1. You need 200 g of purple sweet potato.
2. You need 60 g of glutinous rice flour.
3. Prepare 40 g of topioca flour.
4. Prepare 100 g of gula melaka.
5. Prepare 150 g of grated coconut.
6. It's 1/2 tsp of salt.
7. You need 8 tbsp of warm water.

Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. There are two versions of Ondeh-Ondeh. 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.

Ondeh-ondeh (purple sweet potatoes) step by step

1. Pour water at 1/4 level in a large pot..
2. 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..
3. Give 150g of grated coconut and 1/2 teaspoon of salt a good shake..
4. 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..
5. Crush 100g of gula melaka and set aside..
6. 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..
7. 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..
8. 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..
9. 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..

Ondeh Ondeh, is a favourite childhood dessert to many people all around. Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls, which are then coated in shaved coconut… just a bite of it can instantly Using both purple and orange potatoes make for a more colourful look too. Sweet Potato Ondeh Ondeh - Free download as Word Doc (.doc), PDF File (.pdf), Text File (.txt) or read online for free. In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite.