Sweet potato onde-onde. Sweet Potato Onde Onde - Way BETTER than the traditional Pandan ones!!! I will show you that these sweet potato onde onde are very easy to make. In my video, you will see that I don't need to work quickly to avoid the dough from losing its moisture.
We've attempted onde-onde a couple of times, with less than stellar results.
But practice makes perfect, I guess.
This Sweet Potato Onde Onde uses sweet potatoes to make this glutinous rice tidbit filled with palm… Heat up water in a pot and cook once the water is simmering.
You can cook Sweet potato onde-onde using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Sweet potato onde-onde
- It's 250 g of sweet potato.
- You need 30 g of wheat flour.
- Prepare 150 g of glutinous rice flour.
- It's 75 g of coconut sugar.
- It's 1 tablespoon of corn oil.
- You need 60 ml of water.
- It's of shredded coconut.
Mix glutinous rice flour by hand with sweet potato, knead into smooth dough. Flatten the potato and rice flour dough balls into circles in the palm of your hand, place a teaspoon of sugar mixture in the centre and fold up the sides of the dough to re-form a ball. 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.
Sweet potato onde-onde step by step
- Wash the sweet potatoes. Bring the sweet potatoes into a sauce pan and boil over high heat. Once boiling, reduce the heat to medium-low and let simmer until soft. Once cooked, peel the potatoes and mash..
- In a large bowl, add the wheat flour and rice flour. Fold in the mashed potatoes while still warm..
- Use a spatula to mix well until combined. Slowly pour 60ml warm water and keep stirring until smooth. Add 1 tbsp corn oil, knead into a dough..
- Allow to sit and store in refrigerator overnight..
- The next day, cut the dough into 16 equal portions, fill and wrap with some chopped coconut sugar. Shape into small balls..
- Bring a pot of water to a boil. Gently drop the rice balls into the boiling water and cook until they float to the surface..
- Drain out the balls and roll each with shredded coconut to coat evenly. Serve and enjoy!.
The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka". Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar) and coated with grated coconut. Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's. Ondeh ondeh or onde onde is a conventional rice cake made from glutinous rice flour and sometimes mixed with mashed sweet potato, in Malaysia, Singapore and Indonesia (called keplon). It is a small round rice ball flavoured with Pandan, filled with grated palm sugar.
