Recipe of Speedy Ondeh Ondeh

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ondeh ondeh. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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

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 begin with this recipe, we must prepare a few ingredients. You can cook 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. Take 200 g Glutinous rice flour, have more on standby if dough is still sticky
3. Take 50 g Rice flour
4. Prepare 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. 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!

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.

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 for this exceptional food ondeh ondeh recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!