ondeh ondeh

After my success with my first attempt, I attempted onde onde again and failed twice. Twice! You would think that making kueh would be easier than baking cakes.. but no.... these little buggers bring on their own set of challenges.

First time it failed was because I used purple-flesh sweet potato. I loved the colour and thought that it would bring a nice colour to the onde onde. (Ya, I'm superficial) BUT... they were too fibrous and hard. I had put the potatoes through a mesh after cooking and mashing to get rid of the tough parts. Furthermore, less flour was used as the potatoes were dry. The end product tasted too sweet-potato-ish. Not bad if you like the taste of sweet potato, but not for me.

The second time it failed was because the potatoes were undercooked and too hard to mash.
Wells, as they say, first time lucky and third time is a charm. So it worked this time!


Ondeh Ondeh (makes about 40 balls)

300g sweet potato cooked till soft and mashed
2 tbsp pandan extract
100g of glutinous rice flour and more

Mix all the above in a big bowl and knead to form a soft dough. Add flour or water as necc. The end product should be a soft dough which comes together easily and does not stick to the bowl or fingers.

Make the balls by wrapping a small ball of dough around little cubes of excellent gula melaka. The new ones that were given to me are excellent.. soft, crumbly and VERY aromatic

In the meantime, steam 150g of grated coconut with some pandan leaves for 3minutes.

Cook the ondeh ondeh in a pot of boiling water with some pandan leaves. The onde onde is cooked when it is floating in the water for about 30sec. Remove with slotted spoon.

Roll the cooked ondeh ondeh in the coconut to coat the surface.

Serve within the day.