Bite into these Ondeh Ondeh and enjoy a burst of goodness in your mouth! This recipe is contributed by passionate Home cook Hedy. Home cook Hedy is a certified pastry chef and she believes that cooking is a life skill that everyone should have. Hence, she started her Instagram account #Chefanista to share her heirloom recipes!
We simply love her Ondeh Ondeh recipe because the tips that she has provided made making Ondeh Ondeh less daunting! Just a background, Team Share Food have made Ondeh Ondeh twice and we failed. So, we were ecstatic that this recipe was a successful one!
These sweet treats are made using the Kenwood’s Chef XL Sense Special Edition - Violet. A royal and majestic centrepiece that you can have in your kitchen! With its large capacity of 6.7L bowl size, we can make up to 160 ondeh ondeh in a single batch!
Say Yes! to efficiency and more yummy treats that you can make from this machine!
Here some the ingredients you’ll need: purple sweet potato, glutinous rice flour, tapioca flour, gula melaka, freshly grated coconut and salt.
Unlike original recipes which uses food colouring and glutinous rice flour and tapioca flour, home cook Hedy uses purple sweet potato to achieve natural colouring and gives the ondeh ondeh’s skin a firmer structure that makes the wrapping of gula melaka much easier!
Deskin the purple sweet potato and cut into 1-inch cube. In a steaming bowl, steam the sweet potatoes for 30 minutes until it has softened.
While the sweet potatoes are steaming, pound gula melaka into bite size pieces. Here’s a tip! Instead of shaving the gula melaka, pound it into small pieces as it will make the wrapping of the ondeh ondeh much easier! However, do ensure that the size is not too big as it will not melt completely as it boils.
Once the sweet potato is steamed and softened, transfer it into the stand mixer bowl while it’s still warm and soft. Attach the K beater, beat it on low speed till it’s fully mashed.
While mixing, pour in the glutinous rice flour and tapioca flour. Beat on low speed till the flour are well mixed.
Scrape down the beater and the bowl and remove the K beater attachment. Switch to the bread hook. While kneading, pour in 300ml of warm water slowly.
Knead till the dough is smooth and no longer sticks to your fingers. If the dough is too soft, add more glutinous rice flour. Here’s another tip! Do not over knead the dough as it will be tough when cooked.
Remove bowl from the stand mixer, cover with a damp cloth and set aside for 15 mins.
Allow the chilled gula melaka to cool to room temperature before wrapping. Another tip! This will allow the gula melaka to melt quicker while boiling.
Take 1kg of dough from the mixer bowl. Cover the remaining dough with a damp cloth.
Here’s the fun part! Gather your family to do it with you. Roll the dough into a 20g ball each. Using your finger, create an indent and add pieces of gula melaka into it. Pinch and roll into balls again. It is noteworthy that you should not make the dough too thin as it may break as it cooks.
Repeat the steps till all the 1kg dough are used up. Cook it before preparing the 2nd batch.
Prepare boiling water while rolling the ondeh ondeh. Take note! Do not leave the pre-cooked ondeh ondeh out in the room temperature for too long as the gula melaka will leak out.
Add rolled balls into boiling water. Once the ball floats onto the surface of the water, allow it to boil for another 30 seconds.
Using a sieve, remove the balls from the saucepan and transfer it to the grated coconut immediately. Important to note! The ondeh ondeh will become sticky and hard to handle when it is left in the room temperature without the coconut coating.
Here’s a summary of all the tips given:
#1 After pounding, clingwrap the gula melaka and transfer to chiller. This will make it easier to wrap.
#2 Do not over knead the dough as it will be tough when cooked.
#3 Do not to make the dough too thin as it may break as it cooks.
#4 Do not leave the dough out in the room temperature for too long as the gula melaka will leak out.
#5 Coat the boiled balls with coconut immediately after boiling. If not, it will become sticky and hard to handle.
The wrapping of the ondeh ondeh is really fun! It’s a perfect time to bond with your friends and family!
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