Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, ondeh ondeh. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Ondeh Ondeh is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Ondeh Ondeh is something that I’ve 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 get started with this recipe, we must prepare a few components. You can have ondeh ondeh using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ondeh Ondeh:
- Prepare 200 g Sweet potato
- Make ready 200 g Glutinous rice flour, have more on standby if dough is still sticky
- Take 50 g Rice flour
- Make ready 250 g Gula Melaka
- Take Half a cup Desiccated coconut
- Prepare Salt half teaspoon
- Prepare Pandan leaf extract 1/2 teaspoon
- Get Green colouring, optional
It is Monday and time for another Muhibbah Malaysian Monday. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. Onde Onde (Ondeh -Ondeh) is one of the most popular traditional Nyonya kuih (cakes) in Malaysia. This great favourite is also known as Kuih Buah Melaka.
Steps to make Ondeh Ondeh:
- Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the balls cool to room temperature before eating.
- Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating.
Onde Onde (Ondeh -Ondeh) is one of the most popular traditional Nyonya kuih (cakes) in Malaysia. This great favourite is also known as Kuih Buah Melaka. This version of Onde Onde makes softer Nyonya Onde Onde as mashed sweet potatoes is added into glutinous rice flour to make the dough before wrapping in palm sugar (gala Melaka) filling. Ondeh Ondeh, coconut-covered mochi cake balls we all know and love. Bite into one and the soft, chewy rice skin bursts, oozing syrupy gula melaka that fills your mouth with sticky, sugary goodness.
So that is going to wrap it up for this exceptional food ondeh ondeh recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
