Wednesday, December 4, 2013

Purple Sweet Potato Ondeh Ondeh




Purple Sweet Potato Ondeh Ondeh

Ingredients



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

Filtered Water, adjust accordingly
150 grams Gula Melaka (Palm Sugar), finely chopped
150 g Grated Coconut

1 Pandan leaf, cut into 1 ½ pieces
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 mashed sweet potato with glutinous rice flour, all-purpose flour, knead, and add water gradually to form soft dough.

Mix the grated coconut with pan leaf, and 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


Author

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2 comments:

  1. Hi Angie,

    Which rice flour brand would you suggest to make this ondeh-ondeh? Thanks!

    ReplyDelete
    Replies
    1. I used the Erawan brand from Thailand.

      Delete