Ondeh-ondeh (purple sweet potatoes)
Ondeh-ondeh (purple sweet potatoes)

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, ondeh-ondeh (purple sweet potatoes). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Ondeh-ondeh (purple sweet potatoes) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Ondeh-ondeh (purple sweet potatoes) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):
  1. Take 200 g purple sweet potato
  2. Make ready 60 g glutinous rice flour
  3. Prepare 40 g topioca flour
  4. Make ready 100 g gula melaka
  5. Take 150 g grated coconut
  6. Prepare 1/2 tsp salt
  7. Make ready 8 tbsp warm water

Cuisine Asian, Chinese, Malay, Dessert; Ingredients. Shave and cut both orange and purple sweet potatoes. Steam until soft in the center and mash the sweet potatoes separately. Mix and knead until smooth dough forms , repeat for orange sweet potatoes.

Instructions to make Ondeh-ondeh (purple sweet potatoes):
  1. Pour water at 1/4 level in a large pot.
  2. 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.
  3. Give 150g of grated coconut and 1/2 teaspoon of salt a good shake.
  4. 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.
  5. Crush 100g of gula melaka and set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

While is still hot, mash the sweet potatoes till smooth. Prepare the gula melaka, steam the sweet potato and grated coconut - In a steaming bowl, toss grated coconut and salt together. Shave and cut both orange and purple sweet potatoes. Steam until soft in the center and mash the sweet potatoes separately. Mix and knead until smooth dough forms, repeat for orange sweet potatoes.

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