These traditional delights come in many different forms and are either sweet or savoury. Ondeh ondeh are infused with pandan juice and filled with palm sugar, then rolled in coconut.
Ingredients Of Ondeh ondeh
- 150 g –white sweet potato, peeled and chopped
- 1 tsp –sugar
- 300 g –glutinous rice flour
- 5 tsp –pandan juice (about 8-10 leaves squeezed)
- 200 g –plain flour, for dusting
- 200 g –gula melaka (palm sugar), chopped
- ½ cup –desiccated coconut, steamed
Also Read: Fried radish cake (Singapore Receipe)
Instructions Of Ondeh ondeh (Singapore Receipe)
- Place the sweet potato and sugar in a pan and add water to cover. Simmer over medium heat until the sweet potato floats on the surface of the water and is very tender. Drain and reserve 200 ml of cooking water. Mash the sweet potato until smooth.
- Place the sticky rice flour in a large bowl and mix the mashed potatoes. While mixing, slowly add the reserved cooking water and pandan juice (adding a little more or less depending on the color you prefer) and stir to mix well. Knead the mixture until a smooth dough forms. Let stand for 10 minutes.
- Roll the mixture into balls about 2 cm wide and place on a tray heavily sprinkled with plain flour. Strongly dust your palm and fingers with regular flour to prevent them from sticking, then work one at a time, flatten the balls in the palm of your hand to create a cavity. Place 1 teaspoon of chopped gula melaka in the center, then wind the sides of the dough around it, to reform the ball. Once the balls are filled, make sure they are cooked almost immediately.
- Work in batches of 3 to 5 balls, place the balls in a large pot of boiling water and cook until they float on the surface, remove, drain and roll in the desiccated coconut.