Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, ondeh-ondeh (purple sweet potatoes). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Ondeh Ondeh 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. Learn how to make Purple Sweet Potato Ondeh Ondeh!
Ondeh-ondeh (purple sweet potatoes) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Ondeh-ondeh (purple sweet potatoes) is something that I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):
- Get 200 g purple sweet potato
- Get 60 g glutinous rice flour
- Prepare 40 g topioca flour
- Get 100 g gula melaka
- Make ready 150 g grated coconut
- Make ready 1/2 tsp salt
- Take 8 tbsp warm water
Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. These delightful furry balls are a joy to eat as they. The purple color in purple sweet potatoes are from compounds called Anthocyanins which may aid in the role of reducing cardiovascular diseases.
Instructions to make Ondeh-ondeh (purple sweet potatoes):
- Pour water at 1/4 level in a large pot.
- Steam 200g of purple sweet potato until it's soft. - Let it cool so that you can handle them without hurting your fingers. - Then cut it in half. - Scoop out most of purple sweet potato flesh and put it into a large bowl.
- Give 150g of grated coconut and 1/2 teaspoon of salt a good shake.
- Meanwhile place the coconut in a small pot under the same large pot. - Steam the coconut for around 5 minutes to prevent it from turning sour.
- Crush 100g of gula melaka and set aside.
- Mix the mashed purple sweet potatoes, 60g of glutinous rice flour and 40g of tapioca flour together. - Knead it well. - Add 8 tablespoons of warm water each at a time to smoothen the dough. - Until you can feel that the texture is smooth and the dough no longer sticks to your fingers. - Cover the dough and set aside for about 15 minutes.
- When the dough is ready, you start 1/2 boiling water of the large pot. - Make the balls. - Flatten each ball. - The gula melaka is stuffed into each center of the balls. - Be gentle when you pinch the edges of the balls to secure the filling. - Roll the balls again.
- Don't leave the rolled balls to stand as the gula melaka filling will ooze out. - Put the balls into the pot of boiling water and give them a few stirs during cooking.
- Once the balls float to the surface, remove them with a slotted spoon and shake off the excess water. - Roll the balls in the steamed grated coconut. - Serve and finish ondeh-ondeh on the same day.
Ondeh Ondeh 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 are best eaten at room temperature as the sugar filling will remain liquid. Our Ondeh Ondeh comes in purple and orange, made with sweet potatoes extract. Pop one into your mouth and experience an oozing goodness of gula melaka. Be careful not to burst our Ondeh on your clothes though!
So that is going to wrap this up with this exceptional food ondeh-ondeh (purple sweet potatoes) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
