Sweet Potato Ondeh Ondeh

| Posted on |

Jump to Recipe Print Recipe

Ondeh ondeh is a favourite snack of many people. But good ondeh ondeh is hard to come by these days. What was simply amazing to us was seeing the gula melaka syrup oozing out when we cut into it! Imagine the taste of it when you bite into this kueh and the sweetness of gula melaka exploding in your mouth.

So we were pleasantly delighted when we finally succeeded in making this yummy snack. Let me share with you our humble recipe.

To learn how to make this popular and delicious dessert, please click on the image below to view my video tutorial. 

If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel. 

Thank you very much for your support.

YouTube link: https://youtu.be/dC_1oUEyRN0

Print
Sweet Potato Ondeh Ondeh

A sweet dessert made with sweet potatoes and gula melaka

Course: Dessert
Cuisine: Asian
Keyword: Ondeh Ondeh
Author: Shiokman Eddie
Ingredients
  • 350 g orange sweet potato
  • 150 g glutinous rice flour
  • 30-60 ml lukewarm water adjust amount
  • 350 g purple sweet potato
  • 150 g glutinous rice flour
  • 30-60 ml lukewarm water adjust amount
  • 400 g gula melaka (palm sugar)
  • Pandan leaves
  • 400 g freshly grated coconut
  • 1/2 tsp salt
Instructions

  1. Wash and slice peeled sweet potatoes. Steam with crushed pandan leaves for 20 minutes or until soft

  2. While still warm, mash sweet potatoes finely, add glutinous rice flour and mix thoroughly.

  3. Add lukewarm water a little at a time and mix evenly. Use your hand to knead until you get a soft dough.

  4. Steam grated coconut with salt and pandan leaves for 10-15 minutes.

  5. Cut gula melaka into small pieces and roll into small balls.

  6. Divide dough into 10 g portions. Flatten dough and place rolled up gula melaka in the centre. Seal well and roll into a ball.

  7. Boil crushed pandan leaves in a pot of water. Remove the leaves after 10 minutes. Drop ondeh ondeh balls gently into boiling water. Once they float to the surface, lower heat and let them simmer for another 4–6 minutes (to ensure that gula melaka melts).

  8. Scoop out ondeh ondeh and coat with steamed grated coconut.

  9. Serve immediately and keep leftovers in fridge.
Recipe Notes
  1. We find Australian orange sweet potatoes to be good for making ondeh ondeh. The dough turned out to be nice and tender.
  2. To test out that the gula does not leak out during boiling, make a few ondeh ondeh and boil them. If gula leaks, you will need to ensure that ondeh ondeh is sealed well and dough is of right consistency. If too wet, add in a little more glutinous rice flour. If too dry, add in a little more water.
Scroll to Top