Saturday, March 14, 2009

Ondeh Ondeh





Recipe

Ingredients
300g steamed sweet potato (mashed)
100g glutinous rice flour
80g tapioca flour
40g sugar
50g water

100g gula melaka (chopped)
30g sugar

1 grated coconut
pinch of salt

Steps:
1. Mix gula melaka and sugar together and set aside.
2. Mix grated coconut and salt together, steamed for 10mins and set aside.
3. Mix glutinous rice flour, tapioca flour and sugar together.
4. Knead the sweet potato and water into the flour mixture until it form a soft dough. (Add some water at a time. You may need more or less water as it depend on the moisture of sweet potato.)
5. Grab some dough and roll it into a ball.
6. With your thumb, make a hollow in the dough.
7. Spoon some gula melaka into the hollow and seal opening.
8. Shape it into balls and place it on a tray.
9. Cook the glutinous balls in boiling hot water until it start floating on the water.
10.Stir and cook for another 2mins.
11.Scoop out the glutinous balls and drain away the water.
12.Roll them on the grated coconut and serve.

12 comments:

Kitchen Corner said...

wow.. I like Ondeh Ondeh very much! This recipe very useful for me. My mum-in-law teach me before but I forgot already. Thanks for sharing. Can I use pandan leave to make it become green color?

Starlit said...

Wah! So Yummy

FAMILY FIRST said...

Thanks for sharing a lovely recipe. May I ask, if I wish to make for a party, how early or how long can I keep them before actual party day?

Doris said...

I like to eat this. Yummy!

Happy Flour said...

Hi Kitchen Corner,

Use yellow sweet potato instead and add 1 to 2tsp of pandan juice into the dough.

Happy Flour said...

Hi Family First,

You can keep them for half a day it ok. Remember to steam the coconut. Try not to keep them in airtight container as the coconut will turn sour easily.

You can also make the glutinous balls in advance, cover and store in the fridge. An hour or two before the party start then you cook it, roll them in the grated coconut and serve hot. This will be better.

Happy Flour said...

Hi Starlit and Doris,

Thanks. This is truly yummy. :)

K@ren@ Ho said...

I feel very curious about 1 thing. May I know why must put tapioca flour? I saw other blog, most of them didnt put tapioca flour just glutinous flour alone.

K@ren@ Ho said...

I feel very curious about 1 thing. May I know why must put tapioca flour? to make it more springy? I saw some of the recipe that just put glutinuous flour alone.

Happy Flour said...

Hi K@ren@ Ho,

Tapioca flour is to make the skin soft and more chewy. You can replace it with glutinous rice flour.

Anonymous said...

Hi Happy Flour

Aside from the staple ingredient of the glutinous rice flour, there was the 80g tapioca flour added.
May I know if I use 80g rice flour instead of tapioca flour, wud it be alright? Which of the flour - tapioca or rice flour wud give a better texture and stay soft longer?

Thank you.
Priscilla Poh

Happy Flour said...

Hi Priscilla Poh,

If you don't have tapioca flour just replace it with glutinous rice flour.