Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, ondeh ondeh. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Onde-onde (Ondeh-ondeh) recipe - These cute little pastries are infused with pandan (screwpine leaf) juice and filled with "Gula Melaka" or palm sugar and then rolled in with some fresh grated coconut. Ondel Ondel Joget Lagu ETA TERANGKANLAH - Duet Kram city dan Bintang jaya. Ondeh-Ondeh or also known as Buah Melaka is one of the traditional kuih in Malaysia and Singapore. They are either made from sweet potato or glutinous rice.
Ondeh Ondeh is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Ondeh Ondeh is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook ondeh ondeh using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ondeh Ondeh:
- Make ready 200 g Sweet potato
- Take 200 g Glutinous rice flour, have more on standby if dough is still sticky
- Make ready 50 g Rice flour
- Make ready 250 g Gula Melaka
- Prepare Half a cup Desiccated coconut
- Prepare Salt half teaspoon
- Prepare Pandan leaf extract 1/2 teaspoon
- Get Green colouring, optional
Tampaknya ondel-ondel memerankan leluhur atau nenek moyang yang senantiasa menjaga anak cucunya atau penduduk suatu desa. Find ondel ondel stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality. • Ondeh ondeh are best eaten at room temperature as the sugar filling will remain liquid. These balls of Ondeh-Ondeh are so fun to eat.
Steps to make Ondeh Ondeh:
- Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot.
- Add the glutinous rice flour, salt and rice flour, pandan leaf extract (and optional food colouring) into the hot mashed sweet potato. Mix until it becomes a smooth pliable dough.
- Knead with wet hands if the dough is too dry. Or add more glutinous rice flour a teaspoon at a time if it is still too shaggy and wet.
- Put a medium sized pot of water to a boil. Cover dough with a damp towel while you grate or bash the gula Melaka into small pieces.
- Break pieces of dough and roll them into quail egg size. Gently push your thumb into the dough to create a depression that will allow you to fill it with the gula Melaka. Pinch and seal, roll gently to a ball and immediately drop it into the boiling water. Continue.
- When balls are cooked, they will float to the top. Continue cooking for about 2 minutes after they float. Scoop and drain, drop them straight away into a tray with the desiccated coconut and roll to coat completely.
- Let the balls cool to room temperature before eating.
- Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating.
Thousands of new, high-quality. • Ondeh ondeh are best eaten at room temperature as the sugar filling will remain liquid. These balls of Ondeh-Ondeh are so fun to eat. Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. It is Monday and time for another Muhibbah Malaysian. For ondeh ondeh that's not eye-wateringly sweet but still flavourful, we like to chop up chunks of Singlong Gula Melaka from supermarkets like Cold Classic Ondeh Ondeh.
So that is going to wrap it up for this exceptional food ondeh ondeh recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
