My first contact with Ondeh Ondeh is back to school days home economics class which you make them only with glutinous rice flour and water. After going through some recipes, I realise there are sweet potato inside! I usually avoid several steps in baking which explain why you don’t see layer cakes or cream cakes here, morever our family prefer simple bakes. In fact my mum was happy to see bread on the table again! That will be on another blog post.
Comparing to getting 5 for S$2, it’s indeed a bit of work involved. Steaming the sweet potatoes and mash them, steam the coconut etc. But I have to say it’s well worth! The skin is soft yet chewy, the gula melaka burst when biting into it.
Here goes the recipe!
Makes approximately 28 small ondeh ondeh
150g sweet potato – I sliced them and steam on high for 10 mins
150g glutinous rice flour – I used the type that is specifically for tang yuan
20g tapioca flour
1 tsp corn oil
100ml water boiled with Pandan leaves
Gated fresh coconut – steam for 10 mins with 1/2 tsp salt
Pandan leaves – wash and tie into a knot
Chopped Gula Melaka
1. Boil a pot of water with pandan leaves
2 .Mix all together to form a pliable dough
3. Roll into small balls and fill them with Gula melaka, roll round again.
4. Drop into boiling water and it will float up when it’s ready
5. Shake off excess water and roll them onto steam grated fresh coconut
6. Ready to serve ~