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Hello, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, ondeh-ondeh (purple sweet potatoes). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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. Using both purple and orange potatoes make for a more colourful look too.
Ondeh-ondeh (purple sweet potatoes) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Ondeh-ondeh (purple sweet potatoes) is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you can achieve it.
Ingredients of Ondeh-ondeh (purple sweet potatoes):
- Make ready 200 g purple sweet potato
- Prepare 60 g glutinous rice flour
- Get 40 g topioca flour
- Make ready 100 g gula melaka
- Take 150 g grated coconut
- Get 1/2 tsp salt
- Make ready 8 tbsp warm water
The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan. Ondeh-ondeh is a famous traditional Malaysian sweet dessert. One of the most famous Malaysian desserts is called ondeh-ondeh. This sweet dessert is made from glutinous rice flour mixed with pandan juice and palm sugar (gula melaka), and then the whole thing is covered with freshly grated.
How 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, is a favourite childhood dessert to many people all around. Melted Gula Melaka wrapped in the middle of chewy glutinous rice balls Steam until soft in the center and mash the sweet potatoes separately. Find this Pin and more on ice cream, desserts by reina yip.
That’s the recipe for Ondeh-ondeh (purple sweet potatoes). Ensure you try it at residence, so that your friend or family have selection in regards to food.
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