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.
This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. 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. You can cook Ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you cook that.
Ingredients of Ondeh-ondeh (purple sweet potatoes)
- It’s 200 g of purple sweet potato.
- You need 60 g of glutinous rice flour.
- Prepare 40 g of topioca flour.
- Prepare 100 g of gula melaka.
- It’s 150 g of grated coconut.
- You need 1/2 tsp of salt.
- It’s 8 tbsp of warm water.
The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan. 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. Asian Snacks Asian Desserts Sweet Desserts Sweet Potato Cookies Sweet Potato Recipes Rice Desserts Healthy Desserts Malaysian Food Malaysian I have never done Ang Ku Kueh that look red, "Ang" means red in Hokkien dialect.
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..
Earlier I have did purple Ang Ku Kueh and Black Ang Ku. 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. Fans of this well-known Indonesian dessert will be pleased to know that King's has recently launched The new King's Potong Signature ondeh-ondeh is now available in all leading supermarkets and hypermarkets in Singapore.