In my perception, a good ondeh ondeh must have that satisfactory explosion of gula melaka. Its skin must be very soft and not chewy. Agree? We love the stall at Maxell Market, they sell good ondeh ondeh. So was my ondeh ondeh impressive? Let’s hear (see) the feedback from the judges, 180dPapa commented skin was thick and gula melaka was too little to give the ooze out sensation. 180dSon commented Maxell Market is better. 180dniece commented no explosion. 180dSIL commented these were as good as the normal ondeh ondeh. 180dBro commented skin was thick. No comments from 180d daughter & nephew. Nevertheless they still helped me to finish up 27 ondehS! What a relief!
I’m submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
Source : Pumpkin Ondeh Ondeh from Cuisine Paradise with modification.
Makes 27 bite-size
Sweet Potato Ondeh Ondeh
150g grated coconut
1/4 tsp salt
4 – 5 pandan leaves, tied to a knot
Method : Mix ¼ tsp salt with grated coconut and steam with pandan leaves for 5 minutes. Leave aside to cool.
15g tapioca flour
200g steamed mashed purple sweet potato
180g glutinous rice flour
1/2 tsp salt
100g gula melaka, roughly chopped
1. Peel sweet potato skin, cut into small cubes and steam for 10 minutes or until soft. Mash and let it cool.
2. Mix tapioca flour and water together and cook over medium heat until it forms a thick paste. Remove from heat and let it cool in a mixing bowl.
3. Add in mashed sweet potato, glutinous rice flour, salt and knead to form a soft dough.
( I find the dough dry and added water to form a softer dough )
4. Use a tablespoon to scoop the dough and roll into balls.
5. Flatten the dough ball and put ¼ tsp gula melaka in the centre, pinch to seal the opening and roll again into round shape. Repeat this process.
( You can add more gula melaka if you like or as much as you can wrap )
6. Bring a pot of water to boil with pandan leaves.
7. Drop in shaped dough balls into the boiling water and cook until the balls float to the surface. ( Leave them floating in the water for additional time to ensure gula melaka is completely melted )
8. Remove the balls from water and roll with grated coconut.
9. Serve warm or cooled.