Recipe of Gordon Ramsay Ondeh Ondeh

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, ondeh ondeh. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Ondeh Ondeh is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Ondeh Ondeh is something that I have loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Ondeh Ondeh:

1. Get 200 g Sweet potato
2. Get 200 g Glutinous rice flour, have more on standby if dough is still sticky
3. Take 50 g Rice flour
4. Get 250 g Gula Melaka
5. Prepare Half a cup Desiccated coconut
6. Take Salt half teaspoon
7. Get 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. The recipe is pretty straightforward: all you need are six ingredients, the most tedious step probably being the making of pandan juice. In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert.

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.

The recipe is pretty straightforward: all you need are six ingredients, the most tedious step probably being the making of pandan juice. 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. Get all the tips to make this traditional dessert. • Ondeh ondeh are best eaten at room temperature as the sugar filling will remain liquid.

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