Sweet potato onde-onde
Sweet potato onde-onde

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, sweet potato onde-onde. One of my favorites. For mine, I’m gonna make it a bit tasty. 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 recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Sweet potato onde-onde is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have 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. Make ready 250 g sweet potato
  2. Take 30 g wheat flour
  3. Make ready 150 g glutinous rice flour
  4. Take 75 g coconut sugar
  5. Take 1 tablespoon corn oil
  6. Take 60 ml water
  7. Take 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:
  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!

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 is going to wrap this up for this unique food sweet potato onde-onde recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!