Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, ondeh-ondeh (purple sweet potatoes). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Ondeh-ondeh (purple sweet potatoes) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Ondeh-ondeh (purple sweet potatoes) is something that I’ve loved my entire life.
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!
To get started with this particular recipe, we have to first prepare a few components. You can have ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):
- Make ready 200 g purple sweet potato
- Prepare 60 g glutinous rice flour
- Take 40 g topioca flour
- Take 100 g gula melaka
- Take 150 g grated coconut
- Take 1/2 tsp salt
- Get 8 tbsp warm water
Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon. 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 are best eaten at room temperature as the sugar filling will remain liquid.
Instructions 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.
This is Ondeh Ondeh with Sweet Potatoes, a popular tea-time snack in Malaysia. There are two varieties of this snack. Ondeh Ondeh With Sweet Potatoes Recipe. by Angie. 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.
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