Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sweet potato klepon (ondeh ondeh). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Sweet Potato Klepon (Ondeh Ondeh) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Sweet Potato Klepon (Ondeh Ondeh) is something that I have loved my entire life. They are nice and they look fantastic.
Great recipe for Sweet Potato Klepon (Ondeh Ondeh). This is a famous indonesian snack. Sweet potatoes dough (either purple or yellow works well), with palm sugar filling, coated with grated coconut.
To get started with this particular recipe, we must first prepare a few components. You can cook sweet potato klepon (ondeh ondeh) using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato Klepon (Ondeh Ondeh):
- Take 200 gram sweet potatoes
- Make ready 300 gram glutinous flour
- Make ready 60 ml kara coconut milk
- Prepare Iced water
- Make ready Pinch salt (optional)
- Make ready For the filling
- Take Grated Palm sugar/gula melaka
- Make ready For the coating
- Prepare Fresh grated coconut
- Prepare Salt
- Take leaves Pandan
Ondeh-ondeh (or Onde-onde) is a pandan glutinous rice ball filled with coconut palm sugar and coated with shredded coconut. It is originated from Java, Indonesia (called Klepon). Besides Indonesia, this traditional Indonesian kue is also very common and popular in Malaysia, Brunei and Singapore. Ondeh Ondeh: Buah Melaka: Klepon - A Revisit..
Instructions to make Sweet Potato Klepon (Ondeh Ondeh):
- Steam stweet potatoes until soft. Mashed it while it is still warm. Mix in glutinous flour and coconut milk. Add ice water bit by bit and knead the dough until a pliable dough forms. Do not add too much water, the dough should be hard enough to handle otherwise it will burst easily when we boil it.
- Meanwhile, steam the grated coconut together with some pandan leaves (for the coating), add a bit salt to make it tasty. Discard the pandan leaves. Set aside and let it cool.
- Divide dough into equal portions and form into balls. Flatten a ball of dough in the palm of your hand into a flat disk of a. Place a teaspoon of gula melaka in the center. Gather up the sides and seal well to form a ball. Roll between your palms until ball of dough is smooth. Place on a plate. Repeat with the rest of the dough.
- Note: after some trials, i found that rolling the palm sugar into ball first before you roll the glutinous rice dough, really helps. This way, you will make same size of filling and your hands won’t feel sticky
- Once it is cook, roll it to the steam grated coconut and coat evenly
The sweet potato used is a major determining factor, with the size, variety, moisture levels all playing a part. Whichever the case, the dough should be pliable or as my folks would say, have the texture and softness of one's ear lobes before it can be used for wrapping.. Onde-onde, ondeh-ondeh or in Indonesia - klepon is a dessert or tea-time snack made out of glutinous rice flour or sweet potato, filled with gula melaka (coconut palm sugar) and coated with grated coconut. Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's or Pak Cik's (aunties or uncles) selling kuih (cakes). This is ondeh-ondeh if you're in Singapore, Malaysia and parts of Sumatra - or klepon if you're in Java, where it originates.
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