Recipe: Appetizing Ondeh Ondeh

Ondeh Ondeh. Onde-onde (Ondeh-ondeh) Guest Writer: Sea Salt with Food. Ondel-ondel is a large puppet figure featured in Betawi folk performance of Jakarta, Indonesia. Ondel-ondel is an icon of Jakarta.

Ondeh-Ondeh, Pandan-Flavored Glutinous Rice Balls with Palm Sugar, Buah Melaka, Klepon. Here, we share our ondeh-ondeh or klepon recipe that cuts no corners. Instead of using pandan extract or food colouring, our recipe calls for real pandan juice, giving the rice cake casing a natural. You can have Ondeh Ondeh using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Ondeh Ondeh

1. You need 200 g of Sweet potato.
2. It's 200 g of Glutinous rice flour, have more on standby if dough is still sticky.
3. You need 50 g of Rice flour.
4. It's 250 g of Gula Melaka.
5. Prepare Half of a cup Desiccated coconut.
6. It's of Salt half teaspoon.
7. Prepare of Pandan leaf extract 1/2 teaspoon.
8. It's of Green colouring, optional.

Ondel ondel betawi, ondel ondel lucu GOYANG NGEBOR. Ondel ondel JOGET HEBOH Lagu ondel ondel TERBARU. Find ondel-ondel stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. This is a Nyonya Ondeh Ondeh dessert found in Singapore, Malaysia, and Indonesia.

Ondeh Ondeh instructions

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..

Some say it originates from Indonesia, and some say Malaysia. The recipes vary from region to region, but the. 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.