Ondeh Ondeh

Name: Ondeh Ondeh
Cuisine: British
Ingredients: 200 g Sweet potato; 200 g Glutinous rice flour, have more on standby if dough is still sticky; 50 g Rice flour; 250 g Gula Melaka; Half a cup Desiccated coconut; Salt half teaspoon; Pandan leaf extract 1/2 teaspoon; Green colouring, optional

Gail Chan @cook_16859901

Ondeh ondeh is a sweet afternoon tea-time snack I used to have living in Singapore as a child. Coconut coated, chewy sweet potato outer casing with a sugary sweet liquid centre.

This recipe is slightly modified for those living overseas and find it challenging to get all of the ingredients. Use Palm Sugar if Gula Melaka is unavailable. Flavour is less smoky, but is a good substitute.
Serve with tea or coffee.

Ondeh ondeh is a sweet afternoon tea-time snack I used to have living in Singapore as a child. Coconut coated, chewy sweet potato outer casing with a sugary sweet liquid centre.

Gail Chan @cook_16859901

Ondeh ondeh is a sweet afternoon tea-time snack I used to have living in Singapore as a child. Coconut coated, chewy sweet potato outer casing with a sugary sweet liquid centre.

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Ingredients

200 gSweet potato
200 gGlutinous rice flour, have more on standby if dough is still sticky
50 gRice flour
250 gGula Melaka
Halfa cup Desiccated coconut
Salt half teaspoon
Pandan leaf extract 1/2 teaspoon
Green colouring, optional

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Steps

1

Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot.
2

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.
3

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.
4

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.
5

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.
6

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.
7

Let the balls cool to room temperature before eating.
8

Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating.