Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, ondeh ondeh. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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 then rolled in with some fresh grated coconut. Ondel Ondel Joget Lagu ETA TERANGKANLAH - Duet Kram city dan Bintang jaya. Ondeh-Ondeh or also known as Buah Melaka is one of the traditional kuih in Malaysia and Singapore.
Ondeh Ondeh is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Ondeh Ondeh is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have ondeh ondeh using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ondeh Ondeh:
- Prepare 200 g Sweet potato
- Prepare 200 g Glutinous rice flour, have more on standby if dough is still sticky
- Take 50 g Rice flour
- Get 250 g Gula Melaka
- Prepare Half a cup Desiccated coconut
- Make ready Salt half teaspoon
- Take Pandan leaf extract 1/2 teaspoon
- Get Green colouring, optional
Find ondel ondel stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. These balls of Ondeh-Ondeh are so fun to eat. 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.
Instructions to make Ondeh Ondeh:
- Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the balls cool to room temperature before eating.
- Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating.
Ondeh-ondeh is a famous traditional Malaysian sweet dessert. Covered with freshly grated coconut on the outside, this delicious treat will literally burst in your mouth once you take a bite. Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar). This is ondeh-ondeh if you're in Singapore, Malaysia and parts of Sumatra - or klepon if you're in Java, where it originates. Here, we share our ondeh-ondeh or klepon recipe that cuts no corners.
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