Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sweet potato klepon (ondeh ondeh). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sweet Potato Klepon (Ondeh Ondeh) is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Sweet Potato Klepon (Ondeh Ondeh) is something which I have loved my entire life. They are nice and they look wonderful.
Klepon (articulated Klê-pon) or Onde-onde is a conventional green-shaded wad of rice cake loaded with fluid palm sugar and covered in ground coconut. 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) and coated with grated coconut. Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's.
To get started with this particular recipe, we must prepare a few ingredients. You can have sweet potato klepon (ondeh ondeh) using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato Klepon (Ondeh Ondeh):
- Make ready 200 gram sweet potatoes
- Take 300 gram glutinous flour
- Get 60 ml kara coconut milk
- Make ready Iced water
- Make ready Pinch salt (optional)
- Take For the filling
- Get Grated Palm sugar/gula melaka
- Make ready For the coating
- Get Fresh grated coconut
- Make ready Salt
- Prepare leaves Pandan
BUT, if you have leftover, you can transfer them to a container. This snack is very popular in Indonesia, Singapore and Malaysia! Indonesian people will call it "klepon" while Singaporean and Malaysian will call it "Ondeh-Ondeh". You can have it as snack or dessert!
Steps to make Sweet Potato Klepon (Ondeh Ondeh):
- Steam stweet potatoes until soft. Mashed it while it is still warm. Mix in glutinous flour and coconut milk. Add ice water bit by bit and knead the dough until a pliable dough forms. Do not add too much water, the dough should be hard enough to handle otherwise it will burst easily when we boil it.
- Meanwhile, steam the grated coconut together with some pandan leaves (for the coating), add a bit salt to make it tasty. Discard the pandan leaves. Set aside and let it cool.
- Divide dough into equal portions and form into balls. Flatten a ball of dough in the palm of your hand into a flat disk of a. Place a teaspoon of gula melaka in the center. Gather up the sides and seal well to form a ball. Roll between your palms until ball of dough is smooth. Place on a plate. Repeat with the rest of the dough.
- Note: after some trials, i found that rolling the palm sugar into ball first before you roll the glutinous rice dough, really helps. This way, you will make same size of filling and your hands won’t feel sticky
- Once it is cook, roll it to the steam grated coconut and coat evenly
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. The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan. Here, we share our ondeh-ondeh or klepon recipe that cuts no corners. Instead of using pandan extract or food colouring, our recipe calls for real pandan juice, giving the rice cake casing a natural green hue. One point to note though, while gula melaka is used in Malaysia and Singapore.
So that is going to wrap it up for this exceptional food sweet potato klepon (ondeh ondeh) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
