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). They are either made from sweet potato or. Using both purple and orange potatoes make for a more colourful look too.
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Below is a Ondeh-ondeh (purple sweet potatoes) recipe that you can copy to offer your cherished family members.
This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up.
These delightful furry balls are a joy to eat as they.
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 prepare Ondeh-ondeh (purple sweet potatoes) using 7 components and 9 steps. Here is exactly how we accomplish.
Components of Ondeh-ondeh (purple sweet potatoes)
- Directions. 200 g of purple sweet potato.
- Guidelines. 60 g of glutinous rice flour.
- Directions. 40 g of topioca flour.
- Instructions. 100 g of gula melaka.
- Detaile. 150 g of grated coconut.
- Guidelines. 1/2 tsp of salt.
- Guidelines. 8 tbsp of warm water.
The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan. Ondeh-ondeh is a famous traditional Malaysian sweet dessert. One of the most famous Malaysian desserts is called ondeh-ondeh. This sweet dessert is made from glutinous rice flour mixed with pandan juice and palm sugar (gula melaka), and then the whole thing is covered with freshly grated.
How 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..
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, 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. Find this Pin and more on ice cream, desserts by reina yip.
That's the recipe for Ondeh-ondeh (purple sweet potatoes), don't neglect to exercise it quickly in the house so that your family will more than happy.