Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ondeh ondeh. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Each onde-onde is coated with fresh shredded coconut.
Ondeh Ondeh is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Ondeh Ondeh is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook ondeh ondeh using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ondeh Ondeh:
- Get 200 g Sweet potato
- Prepare 200 g Glutinous rice flour, have more on standby if dough is still sticky
- Get 50 g Rice flour
- Get 250 g Gula Melaka
- Make ready Half a cup Desiccated coconut
- Take Salt half teaspoon
- Prepare Pandan leaf extract 1/2 teaspoon
- Make ready Green colouring, optional
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. Sunbird Brewing's ondeh ondeh porter: With National Day round the corner, local breweries - both established and new - have released beers with uniquely Singaporeans flavours like orchid and ondeh.
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.
Onde Onde (Ondeh -Ondeh) is one of the most popular traditional Nyonya kuih (cakes) in Malaysia. This great favourite is also known as Kuih Buah Melaka. This version of Onde Onde makes softer Nyonya Onde Onde as mashed sweet potatoes is added into glutinous rice flour to make the dough before wrapping in palm sugar (gala Melaka) filling. Ondeh-ondeh (or Onde-Onde), originates from the state of Malacca in Malaysia. It is a sweet pastry (kuih-muih) that we locals often eat during tea time.
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