Ondeh Ondeh
Ondeh Ondeh

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ondeh ondeh. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Ondeh Ondeh is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Ondeh Ondeh is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook ondeh ondeh using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ondeh Ondeh:
  1. Make ready 200 g Sweet potato
  2. Take 200 g Glutinous rice flour, have more on standby if dough is still sticky
  3. Get 50 g Rice flour
  4. Make ready 250 g Gula Melaka
  5. Prepare Half a cup Desiccated coconut
  6. Make ready Salt half teaspoon
  7. Make ready Pandan leaf extract 1/2 teaspoon
  8. Get Green colouring, optional
Steps to make Ondeh Ondeh:
  1. Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Let the balls cool to room temperature before eating.
  8. Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating.

So that’s going to wrap this up for this special food ondeh ondeh recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember 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!