These had been going viral in my fb group after Alan (aka TravellingFoodies) shared his lovely ondeh ondeh recipe. So here i am giving it a try as well but i am using Ann's (aka Anncoo Journal) recipe instead.
What makes a good ondeh ondeh to me? The skin had to be rather soft and Q yet not too chewy/sticky.When you take a bite into it,You will get an explosive effect, gula melaka(liquid form*important!) flow into your mouth.Reminds me of waterbag bursting,oh well.Ha!
After trying to make them,i concluded that they are easy to make! So everyone should try,ya?
- about 40 pieces of small bite sizes
You will need:
- 80g glutinous rice flour
- 5g tapioca flour
- 60g sweet potatoes,steamed and mashed
- 40-50g pandan water (boil 150g water with some washed pandan leaves)
- 50g gula melaka chopped
- 100g grated coconut (steamed with 1/8 teaspoon of salt)
- A pot of water
- Mix both flour and sweet potatoes together.
- Slowly add in pandan water till a smooth dough is formed.
- Pinch out a small ball of dough. (cover the rest of the dough with clingwrap to prevent drying)
- Make a hole into the ball with your thumb.
- Add chopped gula melaka.
- Seal the hole,and roll it till smooth.
- Repeat till all dough are used.
- Bring water to boil.
- Drop the balls of dough into the water and cook till they float to the surface.
- Wait for 2-3 minute or so and remove with a slotted spoon and shake off excess water.
- Roll them on grated coconut.
- Serve warm or at room temperature.
~Indulge in what we make at DeQueenKitchen~