Hello everybody, 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. For mine, I’m gonna 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 favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Ondeh-ondeh (purple sweet potatoes) is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):
- Take 200 g purple sweet potato
- Make ready 60 g glutinous rice flour
- Get 40 g topioca flour
- Get 100 g gula melaka
- Take 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.
Steps 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. ā¢ 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!
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