Sweet potato onde-onde
Sweet potato onde-onde

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sweet potato onde-onde. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Sweet potato onde-onde is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Sweet potato onde-onde is something which I have loved my whole life. They are nice and they look fantastic.

Mix and knead until smooth dough forms , repeat for orange sweet potatoes. Great recipe for Ondeh-ondeh (purple sweet potatoes). Bite Purple Ondeh Ondeh into your mouth and BAM! U're hit with a burst of melted gula melaka that oozes out and engulfs your taste buds.

To begin with this particular recipe, we have to prepare a few components. You can cook sweet potato onde-onde using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sweet potato onde-onde:
  1. Get 250 g sweet potato
  2. Make ready 30 g wheat flour
  3. Get 150 g glutinous rice flour
  4. Get 75 g coconut sugar
  5. Prepare 1 tablespoon corn oil
  6. Get 60 ml water
  7. Take shredded coconut

My father's father's father (that's my great grandfather if you're not. Onde Onde (Ondeh -Ondeh) is one of the most popular traditional Nyonya kuih (cakes) in Malaysia. This great favourite is also known as Kuih Buah Melaka. This version of Onde Onde makes softer Nyonya Onde Onde as mashed sweet potatoes is added into glutinous rice flour to make the dough before wrapping in palm sugar (gala Melaka) filling.

Instructions to make Sweet potato onde-onde:
  1. 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.
  2. In a large bowl, add the wheat flour and rice flour. Fold in the mashed potatoes while still warm.
  3. 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.
  4. Allow to sit and store in refrigerator overnight.
  5. The next day, cut the dough into 16 equal portions, fill and wrap with some chopped coconut sugar. Shape into small balls.
  6. 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.
  7. Drain out the balls and roll each with shredded coconut to coat evenly. Serve and enjoy!

This great favourite is also known as Kuih Buah Melaka. This version of Onde Onde makes softer Nyonya Onde Onde as mashed sweet potatoes is added into glutinous rice flour to make the dough before wrapping in palm sugar (gala Melaka) filling. 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. The cute little onde-onde-also spelled as ondeh-obdeh-are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka" or palm sugar and then rolled in with some fresh grated coconut.

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