fbpx

Purple Sweet Potato Ondeh Ondeh

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

Bite into these Ondeh Ondeh and enjoy a burst of goodness in your mouth! This recipe is contributed by passionate Home cook Hedy over at Share Food. Home cook Hedy is a certified pastry chef and she believes that cooking is a life skill that everyone should have. Hence, she started her Instagram account #Chefanista to share her heirloom recipes! You can read the full story here.

INGREDIENTS

Rice Ball
1.6 kg purple sweet potato deskin and cut into small cubes
480 g glutinous rice flour
320 g tapioca flour
900 ml warm water

Filling & Coconut Coating
500 g gula melaka cool to room temperature
500 g fresh grated coconut
1.5 tsp salt

METHOD

Prepare the gula melaka, steam the sweet potato and grated coconut
– In a steaming bowl, toss grated coconut and salt together. Steam it for 20 mins. Set aside to cool down to room temperature.
– While the coconut is steaming, deskin the purple sweet potato and cut into 1-inch cube. Transfer into a steaming bowl and steam for 30 mins till the sweet potato has softened.
– Pound gula melaka into bite-size pieces. Clingwrap and transfer to the chiller. #Tip: This will make it easier to wrap.

Mix to form the dough and wrap with gula melaka
– Transfer sweet potato into the stand mixer bowl while it’s still warm and soft. Attach the K beater, beat it on low speed till it’s fully mashed.
– Add in glutinous rice flour and tapioca flour. Beat on low speed till well mixed.
– Remove the K beater attachment, attach the bread hook. While it’s kneading, pour in 300ml of warm water at a time. Knead till the dough is smooth and no longer sticks to your fingers. If the dough is too soft, add more glutinous rice flour. #Tip: Do not over knead the dough as it will be tough when cooked.
– Cover the dough with a damp cloth and set aside for 15 mins.
– Take gula melaka out from chiller and let it cool to room temperature before wrapping. #Tip: This will allow the gula melaka to melt quicker when it’s cooking.
– Take 1kg of dough out from the mixer bowl. Keep the remaining in the stand mixer bowl, covered with a damp cloth.
– Roll the dough into 20g balls each. Create an indent and add pieces of gula melaka into it. Pinch and roll into a ball again. #Tip: Do not make the dough too thin as it may break as it cooks.
– Repeat the steps till all the 1kg dough are used up. Cook it before preparing the 2nd batch.

Boil the rice balls and coat with coconut
– Boil 2L water. #Tip: Do not leave the dough out in the room temperature for too long as the gula melaka will leak out.
– Add rolled balls into boiling water. Once the ball float onto the surface of the water, let it boil for another 30 seconds.
– Remove using a sieve and transfer it to the steamed grated coconut immediately. #Tip: The ondeh ondeh will become sticky and hard to handle when it’s left in the room temperature without the coconut coating.

Assemble and ready to serve
– Transfer it into a serving plate. Leave to cool and enjoy.

BEST MADE WITH

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

RELATED ARTICLES

RECENT POSTS

The Best Oil for Cooking, and the Worst

Each variety of oil has its own flavours and properties and can add to a dish in its own special way. Sounds great, right? Perhaps not. If you lack a little confidence in the kitchen or are new to this cooking caper, the world of oil can seem like a confusing slippery slope. This simple list will help you find your feet, but first a little oil 101. Oil is a fat, like butter, but fat is good: it protects …

Seven Edible Gift Ideas for Father’s Day

Father’s Day is just around the corner! If you haven’t already settled on a gift for your dad, here are some delicious culinary ideas that will hit the mark. For the grilling dad: BBQ Sauce Your dad is the king of the grill, but if he’s a meat-focused guy who always uses store-bought sauce, he’ll go crazy for a jar of authentic, homemade BBQ sauce for his ribs, chicken and roasts. Something to bear in mind though: there are several …

Make Your Own Kimchi? Yes You Can!

Love Wholesome contributor Jo-ann Huang tries her hand at making the national side dish of Korea. With a complex blend of spice, tang and sweetness, and an unforgettable bright red hue, kimchi has become Korea’s biggest cultural export along with K-pop. And while many people around the world have probably only discovered kimchi in recent decades, its origins date back more than 2,000 years to the Three Kingdoms era. Every Korean family has its own kimchi recipe, refined through several …

Share on facebook
Share on twitter
Share on google
Share on pinterest