Ondeh Ondeh

If you ask me where ondeh ondeh originally comes from? Then my guess would be one of Malay desserts. Because they are coated with shredded coconut, and most Malay desserts are from coconut.

Ondeh Ondeh has become my favourite desert after watching this TV drama A Million Treasures stars by Li Nanxing and Zoe Tay (both are my biggest star idols). After watching the drama, I bought and tried ondeh ondeh from local food stores, but they didn't feel at all like watching TV, because the juicy sugar melaka was not juicy at all, until recently I bought one from my nearest bakery store, small ball and juicy but the wrapper/skin didn't taste like made from sweet potatoes.


So I start searching the Internet for the ondeh ondeh recipe, at last I found one and tried to make myself. They look nice, but the taste still not to my expectation. I will explain later when I type out the recipe, it's easier to lay out where the problem is. And I let my brother to try my ondeh ondeh, he said why not juicy? And he told me, there is one food store at Tanjung Pagar selling ondeh ondeh that always has people queuing up, and only sell up to certain time. Maybe can go and try one day!

Ingredients:
600 gm steamed and mashed sweet potato*
2 tbsp pandan juice
250 gm grated white coconut (add 1/2 tsp salt and steam for about 10mins)
150 gm tapioca flour
3 tbsp castor sugar

*For quick and easy steaming sweet potato, steam it when you are ready to cook rice, just put on a tray that can be placed inside rice cooker. Peel, wash the sweet potato and cut in cubes then put on the ready tray and cook together with rice in the rice cooker, when the rice is cooked, so will the sweet potato, try it.

Mixed mashed sweet potato, tapioca flour, castor sugar, pandan juice and knead into a dough. If dough feels dry, can add some water (just make your hand wet and knead again) until dough is soft and not dry.

Pinch some dough and make into a small ball, flatten with your palm, put filling in it and wrap up. Boil a pot of hot water.

When water boils, put the ready ondeh ondeh into the boiling water and let it cook. When ondeh ondeh floats up, it means ondeh ondeh is cooked. Take out from boiling water and place in the steamed grated coconut, roll the ondeh ondeh around the coconut

Filling:
250 gm gula melaka or 200 gm of gula melaka
4 tbsp cator sugar
4 tbsp water
1 grated coconut
1/2 tsp salt
6 pandan leaves (optional)
1 tbsp flour mix with 2 tbsp water


If 250gm gula melaka is used - filling will not be juicy when bitten:
Boil gula melaka, sugar and water until dissolved. Sift the mixture. Pour the shredded coconut into the sifted mixture. Add in salt and mix well. Pour in flour mixture and stir until well mixed. Leave aside to cool before using.


For 200 gm of gula melaka - when bite the ondeh ondeh you will feel the juicy of sugar melaka comes out on your tongue.
Cut the gula melaka in pieces and wrapped inside the ondeh ondeh.
All other filling ingredients can be omitted.

Choice of filling will be for your own preferences. For me juicy taste better!