How to Prepare Super Quick Homemade Ondeh Ondeh

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, ondeh ondeh. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Ondeh Ondeh is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Ondeh Ondeh is something which I’ve loved my entire life. They are fine and they look fantastic.

Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour. 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.

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

The ingredients needed to make Ondeh Ondeh:

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

This difference in name is just another testament at how well-loved (and travelled) it is. From Java, the sweet treat spread across the Malay Archipelago and in its wake, even inspired a folk song. We've shared our recipe for the visually stunning Butterfly Pea Flower Ondeh Ondeh With Durian & Gula Melaka. Bite Purple Ondeh Ondeh into your mouth and BAM!

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.

We've shared our recipe for the visually stunning Butterfly Pea Flower Ondeh Ondeh With Durian & Gula Melaka. Bite Purple Ondeh Ondeh into your mouth and BAM! U're hit with a burst of melted gula melaka that oozes out and engulfs your taste buds. The texture of the ondeh ondeh is chewy. Ondeh-Ondeh is made with fresh pandan juice and glutinous rice flour rolled in freshly grated coconut with a little surprise on the inside.

So that’s going to wrap this up with this exceptional food ondeh ondeh recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!