Ondeh Ondeh. Onde-Onde is one of the traditional kuih in Malaysia (kuih is term for Malaysian cakes, pastries if you will). They are either made from sweet potato or glutinous rice flour. Ondeh-ondeh (or Onde-Onde), originates from the state of Malacca in Malaysia.

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 Monday. You can have Ondeh Ondeh using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Ondeh Ondeh

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

This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. In Singapore and Malaysia, onde-onde refers to glutinous rice balls dessert. Its pandan flavoured skin wraps semi-melted palm sugar that would burst upon the first bite. Each onde-onde is coated with fresh shredded coconut.

Ondeh Ondeh step by step

Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot..
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..
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..
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..
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..
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..
Let the balls cool to room temperature before eating..
Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating..

Get all the tips to make this traditional dessert. Hands up those of you who were never really into cooking or baking but have become domestic goddesses during Singapore's circuit. It is a traditional Malay dessert. A boiled rice cake stuffed with gula melaka (brown sugar) and coated with grated coconut, the ondeh-ondeh is usually green since it is flavored with a pandan paste. This kueh also comes with a brownish-orangie color - made of sweet potato.