Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, ondeh ondeh. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Onde-onde (Ondeh-ondeh) Guest Writer: Sea Salt with Food. Onde-Onde or Ondeh-ondeh, some even call Buah Melaka such a simple yet memorable dessert for me and my family. Onde-Onde are make from glutinous rice ball with Pandan (screw pine) leaves. Ondel-ondel adalah bentuk pertunjukan rakyat Betawi yang sering ditampilkan dalam pesta-pesta rakyat.
Ondeh Ondeh is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Ondeh Ondeh is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have ondeh ondeh using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Ondeh Ondeh:
- Take 200 g Sweet potato
- Make ready 200 g Glutinous rice flour, have more on standby if dough is still sticky
- Take 50 g Rice flour
- Make ready 250 g Gula Melaka
- Get Half a cup Desiccated coconut
- Take Salt half teaspoon
- Prepare Pandan leaf extract 1/2 teaspoon
- Prepare Green colouring, optional
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. Ondel-Ondel yang digunakan memiliki bentuk yang hampir sama, meski corak dan warnanya beraneka ragam sehingga terlihat menarik.
Instructions 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.
It is Monday and time for another Muhibbah Malaysian. Ondel-Ondel yang digunakan memiliki bentuk yang hampir sama, meski corak dan warnanya beraneka ragam sehingga terlihat menarik. Ondeh-ondeh is a famous traditional Malaysian sweet dessert. Covered with freshly grated coconut on the outside, this delicious treat will literally burst in your mouth once you take a bite. Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar). • Ondeh ondeh are best eaten at room temperature as the sugar filling will remain liquid.
So that is going to wrap it up with this special food ondeh ondeh recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
