Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, ondeh-ondeh (purple sweet potatoes). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Ondeh-ondeh (purple sweet potatoes) is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Ondeh-ondeh (purple sweet potatoes) is something which I’ve loved my whole life.
Using both purple and orange potatoes make for a more colourful look too. Learn how to make Purple Sweet Potato Ondeh Ondeh! Ondeh-ondeh is a traditional nyonya kuih in Malaysia.
To get started with this particular recipe, we have to first prepare a few components. You can have ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):
- Make ready 200 g purple sweet potato
- Get 60 g glutinous rice flour
- Make ready 40 g topioca flour
- Take 100 g gula melaka
- Make ready 150 g grated coconut
- Get 1/2 tsp salt
- Make ready 8 tbsp warm water
Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls Steam until soft in the center and mash the sweet potatoes separately. Ondeh Ondeh is a ball-shaped pandan-flavoured kueh that is rolled in grated coconut and filled with gula melaka. In this recipe, we will be using all the same ingredients but taking it up a notch by using a little creativity. Ondeh Ondeh is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will).
Steps 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.
They are either made from sweet potato or glutinous rice flour. 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. 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.
So that’s going to wrap it up with this special food ondeh-ondeh (purple sweet potatoes) recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
