Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, ondeh-ondeh (purple sweet potatoes). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Scoop out most of purple sweet potato flesh and put it into a large bowl. Meanwhile place the coconut in a small pot under the same large pot. While is still hot, mash the sweet potatoes till smooth. Shave and cut both orange and purple sweet potatoes.
Ondeh-ondeh (purple sweet potatoes) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Ondeh-ondeh (purple sweet potatoes) is something which I have loved my entire 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 that.
The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):
- Prepare 200 g purple sweet potato
- Take 60 g glutinous rice flour
- Get 40 g topioca flour
- Make ready 100 g gula melaka
- Prepare 150 g grated coconut
- Take 1/2 tsp salt
- Prepare 8 tbsp warm water
Unlike original recipes which uses food colouring and glutinous rice flour and tapioca flour, home cook Hedy uses purple sweet potato to achieve natural colouring and gives the ondeh ondeh's skin a firmer structure that makes the wrapping of gula melaka much easier! Steam the purple sweet potatoes until soft. This is Ondeh Ondeh with Sweet Potatoes, a popular tea-time snack in Malaysia. There are two varieties of this snack.
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.
This is Ondeh Ondeh with Sweet Potatoes, a popular tea-time snack in Malaysia. There are two varieties of this snack. One made completely with glutinous rice, which I had posted earlier and you can find the recipe here. Whilst the other recipe is made with a mixture of sweet potatoes and glutinous rice flour, which is what I am posting here today. Purple sweet potato ondeh-ondeh This is a really long overdue post.
So that’s going to wrap it up for this exceptional food ondeh-ondeh (purple sweet potatoes) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
