SWEET POTATO ONDEH-ONDEH

7/8/2013 

To celebrate Hari Raya Festival tomorrow, I decided to make Ondeh-Ondeh, a Malay Kueh.

Sarah loved this malay kueh but the ones that are normally found in the market are made purely of glutinous rice flour only.  I told her the authentic Ondeh-Ondeh is make with sweet potatoes and glutinous rice.

I bought some orange and yellow sweet potato (200 gm). Steam them till soft and mash them while they are still warm.
I rubbed the sweet potato into 300 gm glutinous rice flour + 2 tbsp. wheat flour (instead of tapioca flour).

Gradually add in about 1/2 cup of water (adjust accordingly) and knead until dough is smooth and spongy. Test with a small piece, it should be able to roll into a ball without breaking. Set aside to rest.

Prepare the filling: I use the grater to get about 1 cup of the gula melaka- much easier than chopping.

To prepare the grated coconut - I use about 2/3 of a coconut, the balance I pan fry them to make some kerisik. Mix grated coconut with 1/4 tsp of salt and steam for 10 minutes. Set aside to cool.
  

Roll a  piece of dough into a ball and then flatten it.  Place about 1 tsp of grated gula melaka in the centre. 

Seal well and roll into ball again.  (Sarah's hand seen here hehehe).

Drop the ondeh-ondeh into pot of boiling water.  When it is cooked through, it will float to the surface of the water.   Scoop up with strainer and place them into the grated coconut.  Shake the plate to coat the ondeh-ondeh evenly.

I test one piece almost immediately.   The dough was still hot and hence was soft but the gula melaka inside has melted.

After cooling the dough is firmer and you get the squirt of gula melaka as you bit into them.
Sarah really liked these and she is surprised that she can taste the sweet potato as well.
Enjoy.