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.
Purple Sweet Potato Ondeh Ondeh
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
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.