Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet potato onde-onde. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really 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 meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Sweet potato onde-onde is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sweet potato onde-onde using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Sweet potato onde-onde:
- Take 250 g sweet potato
- Get 30 g wheat flour
- Get 150 g glutinous rice flour
- Take 75 g coconut sugar
- Make ready 1 tablespoon corn oil
- Get 60 ml water
- Prepare 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". Today, I have prepared these sweet potatoes onde onde in my home town Sarawak. Since I am in my mother in law's house, I thought I might as well prepared something for my wife's family since they have been reading about my blog entries but do not have a chance to taste it. That being said, if you cannot acquire sweet potatoes, a water and glutinous rice flour dough flavored with vanilla extract is also delicious. Sometimes, the dough may crack during the cooking process.
So that’s going to wrap it up for this exceptional food sweet potato onde-onde recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
