Steps to Make Favorite Ondeh Ondeh

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Simple Way to Prepare Super Quick Homemade Ondeh Ondeh. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ondeh Ondeh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ondeh Ondeh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can have Ondeh Ondeh using 8 ingredients and 8 steps. Here is how you cook that.

Ondeh ondeh is a sweet afternoon tea-time snack I used to have living in Singapore as a child. Coconut coated, chewy sweet potato outer casing with a sugary sweet liquid centre.

This recipe is slightly modified for those living overseas and find it challenging to get all of the ingredients. Use Palm Sugar if Gula Melaka is unavailable. Flavour is less smoky, but is a good substitute.
Serve with tea or coffee.

Ingredients and spices that need to be Prepare to make Ondeh Ondeh:

1. 200 g Sweet potato
2. 200 g Glutinous rice flour, have more on standby if dough is still sticky
3. 50 g Rice flour
4. 250 g Gula Melaka
5. Half a cup Desiccated coconut
6. Salt half teaspoon
7. Pandan leaf extract 1/2 teaspoon
8. Green colouring, optional

Instructions 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.

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So that is going to wrap it up with this exceptional food Recipe of Quick Ondeh Ondeh. Thank you very much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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