Sunday Kitchen – Ondeh Ondeh Recipe

 Ingredients required

  1. Sweet Potato Mash (See #A1) – 64 grams
  2. Glutinous Rice Flour – 90 grams
  3. Coconut Milk – 90 grams
  4. Gula Melaka – 60 grams (or as much as you require to wrap in glutinous rice balls – See #C1)
  5. Desiccated Coconut – 50g (the more the merrier for coating really)
  6. Pandan Paste or Pandan Juice (Boiled down – see #B3)
  7. A Pinch of Salt

Note: Proportion of ingredients 1, 2 and 3 is always 64:90:90. If you want to make more, just adjust accordingly. This recipe makes about 14 Ondeh Ondeh.

Equipment required

  1. Digital Weighing Scale
  2. Steamer (for Desiccated Coconut)
  3. A Pot of Boiling Water (for cooking)
  4. Large Mixing Bowl

Steps

A. Prepare Sweet Potato Mash, Desiccated Coconut and Gula Melaka

  1. Steam the sweet potato, mash it up and push it through a strainer – this is to remove any bits and pieces of sweet potato and fibre threads. Set aside to cool till you are able to handle it.
  2. Get your desiccated coconut on to a plate with a pinch of salt. Set it in the steamer or however you usually steam for 20 minutes while you prepare the B. Dough.
  3. Chop Gula Melaka into small chunks – about the size of peas, set aside.

B. Dough

  1. In a large mixing bowl, mix the glutinous rice flour with your coconut milk and knead slowly into a dough. If your dough is not coming together, slowly add more coconut milk and knead till you achieve your dough.
  2. Add sweet potato mash prepared in #A1 into the dough mixture in #B1 and knead it together to combine.
  3. Here’s when you add pandan paste till desired colour and combine it well. I would suggest starting with 1/2 teaspoon and slowly adding to desirable colour. Otherwise, blend about 10 pandan leaves and boil it down with 200ml of water, strain it through a cheesecloth to get pandan juice.

C. Wrap and cook! 

  1. Pinch a small piece of dough (about 13g each) and flatten slightly. Fill the center of the dough with Gula Melaka and roll them into a smooth ball.
  2. Bring a pot of water to boil and cook your glutinous rice balls in the boiling water. When the rice balls floats to the surface, remove it with a slotted spoon and place these little babies into your desiccated coconut prepared in #A2.
  3. Roll it around to coat it generously with desiccated coconut and SERVE!

There are different variations of recipes for Ondeh Ondeh online, if you’ve tried others or have any suggestions to make this even better, do share! 🙂

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I also used the remaining Desiccated Coconut and Gula Melaka to make Kueh Dar Dar. Perfect for tea time with your ondeh ondeh and really, I hate having leftover ingredients that I will ultimately forget about which is a waste. Enjoyed this with some Sri Lankan tea thanks to Andrew Chua‘s Sri Lankan Trip earlier this year.

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