Recipe of Ondeh Ondeh

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ondeh ondeh. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Onde-Onde 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. The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka" or palm sugar and then rolled in with some fresh grated coconut.

Ondeh Ondeh is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Ondeh Ondeh is something that I’ve loved my entire life.

Simple Way to Make Ondeh Ondeh

To get started with this particular recipe, we must first prepare a few components. You can have ondeh ondeh using 8 ingredients and 8 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Ondeh Ondeh:

1. Prepare 200 g Sweet potato
2. Take 200 g Glutinous rice flour, have more on standby if dough is still sticky
3. Prepare 50 g Rice flour
4. Take 250 g Gula Melaka
5. Get Half a cup Desiccated coconut
6. Make ready Salt half teaspoon
7. Get Pandan leaf extract 1/2 teaspoon
8. Get Green colouring, optional

Ondeh Ondeh or Pandan balls is a type of snack made from glutinous rice coated with some grated coconut and is popular in Southeast Asian Countries but I bel. Built on a stack of two pandan-flavoured sponge cakes, this artisanal cake is baked perfectly to achieve that airy yet moist texture. In between pillow soft cakes are bits of desiccated coconut mixed with a gooey, aromatic gula melaka filling. These balls of Ondeh-Ondeh are so fun to eat.

Instructions

Steps to make Ondeh Ondeh:

1. Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot.
2. Add the glutinous rice flour, salt and rice flour, pandan leaf extract (and optional food colouring) into the hot mashed sweet potato. Mix until it becomes a smooth pliable dough.
3. Knead with wet hands if the dough is too dry. Or add more glutinous rice flour a teaspoon at a time if it is still too shaggy and wet.
4. Put a medium sized pot of water to a boil. Cover dough with a damp towel while you grate or bash the gula Melaka into small pieces.
5. Break pieces of dough and roll them into quail egg size. Gently push your thumb into the dough to create a depression that will allow you to fill it with the gula Melaka. Pinch and seal, roll gently to a ball and immediately drop it into the boiling water. Continue.
6. When balls are cooked, they will float to the top. Continue cooking for about 2 minutes after they float. Scoop and drain, drop them straight away into a tray with the desiccated coconut and roll to coat completely.
7. Let the balls cool to room temperature before eating.
8. Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating.

Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. It is Monday and time for another Muhibbah Malaysian Monday. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. Ondeh Ondeh, coconut-covered mochi cake balls we all know and love. Bite into one and the soft, chewy rice skin bursts, oozing syrupy gula melaka that fills your mouth with sticky, sugary goodness.

As simple as that Steps to Make Ondeh Ondeh

So that’s going to wrap this up for this special food ondeh ondeh recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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