Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sweet potato onde-onde. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sweet Potato Onde Onde - Way BETTER than the traditional Pandan ones!!! I will show you that these sweet potato onde onde are very easy to make. In my video, you will see that I don't need to work quickly to avoid the dough from losing its moisture.
Sweet potato onde-onde is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Sweet potato onde-onde is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have sweet potato onde-onde using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sweet potato onde-onde:
- Make ready 250 g sweet potato
- Prepare 30 g wheat flour
- Make ready 150 g glutinous rice flour
- Get 75 g coconut sugar
- Get 1 tablespoon corn oil
- Prepare 60 ml water
- Make ready shredded coconut
Mix glutinous rice flour by hand with sweet potato, knead into smooth dough. Flatten the potato and rice flour dough balls into circles in the palm of your hand, place a teaspoon of sugar mixture in the centre and fold up the sides of the dough to re-form a ball. Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour.
Instructions to make Sweet potato onde-onde:
- Wash the sweet potatoes. Bring the sweet potatoes into a sauce pan and boil over high heat. Once boiling, reduce the heat to medium-low and let simmer until soft. Once cooked, peel the potatoes and mash.
- In a large bowl, add the wheat flour and rice flour. Fold in the mashed potatoes while still warm.
- Use a spatula to mix well until combined. Slowly pour 60ml warm water and keep stirring until smooth. Add 1 tbsp corn oil, knead into a dough.
- Allow to sit and store in refrigerator overnight.
- The next day, cut the dough into 16 equal portions, fill and wrap with some chopped coconut sugar. Shape into small balls.
- Bring a pot of water to a boil. Gently drop the rice balls into the boiling water and cook until they float to the surface.
- Drain out the balls and roll each with shredded coconut to coat evenly. Serve and enjoy!
The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka". Onde onde or ondeh ondeh is one of the popular snack/desserts in Southeast Asia. In Indonesia, they are called klepon too. It was also one of my Dad's favorite sweets. Making this Onde Onde was rather a bittersweet feeling.
So that is going to wrap it up for this special food sweet potato onde-onde recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
