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. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. These delightful furry balls are a joy to eat as they have a little surprise in them. They explode with sweet melted palm sugar in your mouth when chewed! It is always fun to watch the “unsuspecting” eating this for the first time. 🙂
Foodista Food Blog of the Day
Before we move on to the recipe, I am very excited to tell you that Roti n Rice has been selected as the Foodista Food Blog of the Day for July 11, 2011. Rose Berry Agar-agar will be featured on the Foodista homepage for 24 hours. Please do check it out. Thank you all for your continued support.
Two Versions of Ondeh-Ondeh
There are two versions of Ondeh-Ondeh. One is made with just plain glutinous rice flour while the other has a little sweet potato added to the dough. It is usually scented with pandan (screwpine) juice and rolled in fresh dessicated coconut. As I was not in the mood to try to extract the pandan juice from the pandan leaves and I do not have pandan essence with me, I decided to flavor the dough with a teaspoon of vanilla instead. Freshly grated coconut is not something easily found here in the north and so I used dried dessicated coconut. I toasted the coconut to bring out its fragrance.
Freshly Grated Coconut
Please use freshly grated coconut if you have access to it. Make sure only the white part is used. You can leave it fresh or lightly pan fry as directed in the recipe.
Similar Tools Used in Making This Ondeh-Ondeh
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Calphalon Contemporary Hard-Anodized Saucepan with Steamer Insert, 4 1/2-quart
Best Manufacturers Waffle Head Potato Masher
- ¾ cup unsweetened dried grated coconut ** (60g)
- 1 small sweet potato (cubed) (8oz/225g)
- 1 cup glutinous rice flour (125g)
- ¼ tsp salt
- ½ tsp vanilla extract or pandan essence
- 3 tbsp water
- ½ cup gula melaka / palm sugar / brown sugar (shaved) (3.5oz/100g)
- Dry fry dessicated coconut until lightly brown, about 3 to 4 minutes. Remove and place in a shallow bowl. Set aside.
- Place sweet potato in a steamer and steam for 10 minutes until soft and mashable. Remove and place steamed sweet potato in a large bowl. Mash sweet potato with a potato masher. Add glutinous rice flour, salt, and vanilla extract. Mixed well and knead until a soft pliable dough forms.
- Divide dough into 16 equal portions and form into balls. Flatten a ball of dough in the palm of your hand into a flat disk of about 2-inch diameter. Place a teaspoon of gula melaka in the center. Gather up the sides and seal well to form a ball of about 1-inch diameter . Roll between your palms until ball of dough is smooth. Place on a plate. Repeat with the rest of the dough.
- Bring a medium sized pot of water to boil. Gently drop in formed ondeh-ondeh. Reduce heat to medium and allow ondeh-ondeh to cook until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon.
- Drop onto fried coconut one at a time to coat.
- Serve warm or at room temperature.
I am sending this to Sharon for Muhibbah Malaysia Monday #13.
Enjoy…..and have a wonderful day! 😎
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