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!
Goodness in a picture!
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!
Kenwood's Royal Standmixer! A must have!
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!
Steam the purple sweet potatoes until soft.
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.
Bite-size gula melaka!
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.
Bring the purple sweet potato to mix!a
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.
Combine with dry ingredients.
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.
The rice ball fillings is done!
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.
Weigh them to 20g each! Make sure it is not too thin.
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.
Bring the ondeh ondeh to boil!
Add rolled balls into boiling water. Once the ball floats onto the surface of the water, allow it to boil for another 30 seconds.
Hurry! Coat it with coconut immediately!
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.
Here you go! Be careful... The gula melaka is oozing out...
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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Grab the full recipe below now!
| Servings | Prep Time |
| 120 pieces | 45 minutes |
| Cook Time |
| 1 hr 15 minutes |
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Pop into these bite-size Purple Sweet Potato Ondeh Ondeh that you just can’t stop at one! It is sweet and chewy but doesn’t stuck to the teeth.
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- 1.6 kg purple sweet potato deskin and cut into small cubes
- 480 g glutinous rice flour
- 320 g tapioca flour
- 900 ml warm water
- 500 g gula melaka cool to room temperature
- 500 g fresh grated coconut
- 1.5 tsp salt
- In a steaming bowl, toss grated coconut and salt together. Steam it for 20 mins. Set aside to cool down to room temperature.
- While the coconut is steaming, deskin the purple sweet potato and cut into 1-inch cube. Transfer into a steaming bowl and steam for 30 mins till the sweet potato have softened.
- Pound gula melaka into bite size pieces. Clingwrap and transfer to chiller. #Tip: This will make it easier to wrap.
- Transfer sweet potato 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.
- Add in glutinous rice flour and tapioca flour. Beat on low speed till well mixed.
- Remove the K beater attachment, attach the bread hook. While it’s kneading, pour in 300ml of warm water at a time. Knead till the dough is smooth and no longer sticks to your fingers. If the dough is too soft, add more glutinous rice flour. #Tip: Do not over knead the dough as it will be tough when cooked.
- Cover the dough with a damp cloth and set aside for 15 mins.
- Take gula melaka out from chiller and let it cool to room temperature before wrapping. #Tip: This will allow the gula melaka to melt quicker when it's cooking.
- Take 1kg of dough out from the mixer bowl. Keep the remaining in the stand mixer bowl, covered with damp cloth.
- Roll the dough into 20g balls each. Create an indent and add pieces of gula melaka into it. Pinch and roll into ball again. #Tip: Do 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.
- Boil 2L water. #Tip: Do not leave the dough out in the room temperature for too long as the gula melaka will leak out.
- Add rolled balls into boiling water. Once the ball float onto the surface of the water, let it boil for another 30 seconds.
- Remove using a sieve and transfer it to the steamed grated coconut immediately. #Tip: The ondeh ondeh will become sticky and hard to handle when it's left in the room temperature without the coconut coating.
- Transfer it into a serving plate. Leave to cool and enjoy.
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