Sunday, January 17, 2010

Ondeh Ondeh With Sweet Potatoes


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. In any case, if you plan to make this delicious snack, do adjust the flour according to the sweet potatoes’ texture. Some tubers’ might have very soft or fibrous flesh. Add more flour if it’s too soft, of course. Just remember that the dough is supposed to be very soft and slightly sticky. So, have fun making them.


Ondeh Ondeh With Sweet Potatoes
(Printable Recipe)

Ingredients



500 g White Color Sweet Potato Flesh (3 Medium, about 720g)
150 g Glutinous Rice Flour
20 g All-Purpose Flour

2 Tbsp Pandan Extract (8 Pandan Leaves, pounded)
150 g Gula Melaka (Palm Sugar), finely chopped

150 g Grated Coconut

A Pinch Of Sea Salt



Method


Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.

When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)

In a large bowl, combine the sweet potato with glutinous rice flour, all-purpose flour, and Pandan extract and knead well to form a soft dough.


Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.



Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water.

 Coat the ondeh ondeh with grated coconut and serve immediately.

Makes about 40 balls

10 comments :

  1. Mmmm....Yum! Chewy little morsels. Just so Malaysian! An if you use yellow or purple sweet potato, the balls would have been coloured brightfully naturally! Pumpkin works great too!

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  2. Wow they look very tasty! Yum!

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  3. yum. i like those with the gula melaka not melted. the crunch is absolutely delightful b:

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  4. wow this is the 2nd onde onde post i saw today! I wonder if it's a sign lol.. Never knew onde onde was made with sweet potato till today..

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  5. I really want to make these - just need to figure out where to get freshly grated coconut here! Am going to go on a hunt this weekend as I'm not really craving for it! :P

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  6. Yummy tea-time snack morsels. I love onde-onde but have yet to make the sweet potato version. I've have to try this soon as I still have about 5 blocks of gula melaka left in my fridge. Great pictures by the way.

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  7. Looks good!!! WHen I saw the pictures (without reading) I thought they were made with green tea powder! :P

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  8. I am fascinated by this dessert, never heard of it before. Putting this on my to-try list. Beautiful photos!

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  9. hmmm... this is javanese kelepon

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  10. we here in Indonesia named the food with "klepon" though. while onde-onde is completely different food, it's fried, and made out of rice flour filled with sweet mashed mung beans and sesame coated :D

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