Friday, March 27, 2009

Sweet Potato Ondeh-Ondeh

Ondeh Ondeh2

Ondeh-Ondeh have been my favourite nyonya kuih since my younger days. I still remember I will buy this ondeh-ondeh in my school canteen almost everyday. At that time, they sell six ondeh-ondeh for only 20cent, that's really cheap!!! ☻ The ondeh-ondeh I used to eat is the one made from glutinous rice flour dough wrapped with chopped Gula Melaka which is totally different with the one I make today. I came through this special sweet potato ondeh-ondeh with coconut fried with gula melaka fillings recipe at Baking Mom and decided to give it a try.

Ondeh Ondeh1

I use the purple coloured potato to make my ondeh-ondeh. I always prefer the purple fleshed sweet potatoes, it's soft and sweet. We can just steamed or grilled it and eat them topped with some honey or sugar.

Sweet Potato

Here is the Ondeh-Ondeh recipe from Baking Mum: Do give it a try!!!

What you need!

600 g sweet potato, steamed & mashed
150 g tapioca flour
3 tbsp caster sugar
2 tbsp pandan (screwpine) juice or 1 tsp pandan extract
1 tsp green colouring (optional)- if the sweet potato used have no colour
1/4 cup water
250 g (about 1/2 big coconut) shredded coconut, add 1/2 tsp salt and steamed


250 g Gula Melaka (palm sugar)
3 tbsp caster sugar
2 tbsp water
1/2 tsp salt 1 coconut, shredded-use only the white part of the flesh
1 tbsp corn flour mix with 2 tbsp water

What to do:

Boil a big pot of water. While waiting for the water to boil.

In a big bowl, mix mashed potatoes, tapioca flour, sugar, pandan juice and knead it into dough. Add water 2 tbsp at a time, slowly knead the until the dough are soft not too dry or sticky and can roll into a ball.

Roll the dough into small ball, flatten and put the fried coconut filling in it. Wrap it up nicely and roll it again. Continue to do this until the dough are finished.

Put the wrapped ondeh-ondeh into the boiling water and cook. When the ondeh-ondeh floats to the top, the dough is cooked. Roll the cooked ondeh-ondeh in the steamed white coconut shreds.

Serve hot with a cup of tea.

Prepare the filling:

Cook and stir the chopped gula melaka, sugar and water in low heat till dissolved. Sift the sugar mixture onto the shred coconut, add in salt and continue cook in the low heat. Pour in the corn flour mixture and continue to stir till the coconut sugar mixture thicken. Leave it to cool a bit before use it.

Ondeh Ondeh3

Note : Mix the white shred coconut with some salt and steamed it to prevent it turn sourish. Make sure the fried coconut filling are not too watery for easy wrapping and make sure the potato balls already floats before you take them out from the boiling water ☻

It's delicious!!!



Colin Woon said...

This is my favorite nyonya kuih too! I miss this so so much! My stomach are growling really loud now, thanks! FedEx some this way please!

FAD MOM said...

wow u know how to make this even! too bad i don't eat them one.. if not will be fun making it too.

Wendy said...

i will make the pandan version this weekend :-)

Pinguin-Mama Laura said...

Looks great. Is it possible to stash them in a freezer?

prispoh said...

Hi Cooking Crave

What is ur verdict on onde onde made with sweet potato mixed with glutinuous rice flour and those made using sweet potato mixed with tapioca flour.

There are many recipes out there with either sweet potato mixed with glutinous rice flour or sweet potato mixed with tapioca flour and I often wonder which flour to mix that will make my onde onde taste better.

Appreciate ur input.

Priscilla Poh

prispoh said...

Hi Cooking Crave

Cud u kindly advise me which flour to use to mix with sweet potato that will make my onde onde taste better.

There are many recipes out there that have sweet potato mixed with glutinous rice flour and some versions used tapioca flour mixed with the sweet potato.

Appreciate ur input.

Priscilla Poh


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