I never know that the addition of sweet potato can make onde onde taste so perfect!!!
In fact, these naturally-orange-coloured onde onde taste so much nicer than the traditional pandan ones that I have made at here! With the added sweet potato mash, they are chewy and also tender. Plus, the dough is so much easier to handle, making the onde onde way easier to wrap and cook than usual.
You know what? After cooking these healthier rich-in-fiber yummier onde onde, I would rather use this recipe than the traditional one that uses tapioca flour and glutinous rice flour.
Sweet Potato Onde Onde
These are way BETTER than the ones that are made with tapioca flour and glutinous rice flour.
I will show you that these sweet potato onde onde are very easy to make.
In my video, you will see that I don't need to work quickly to avoid the dough from losing its moisture. And I don't have to cook each wrapped dough immediately in a pot of boiling water. It is ok for the wrapped dough to sit and wait for about 10-15 mins while using the rest of the dough for wrapping. Amazingly, these sweet potato onde onde will remain nicely shaped, round, intact and moist even after siting on the kitchen bench within the next 15 minutes.
These onde onde will stay nice and round...
Chewy and tender for the rest of the day!
*Tink* IDEA!!!
Honestly, I would HIGHLY HIGHLY HIGHLY RECOMMEND this onde onde recipe and will try to use this concept to improve the traditional pandan onde onde recipe at here. So stay tune if you are interested.
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Here's the recipe that is adapted from Meatmen
Make 15
To hydrate the desiccated coconut:
1/4 tsp salt
2 tsp (10 ml) water
40g desiccated coconut
Dissolve salt in water, then sprinkle the salt water onto the desiccated coconut. Mix well.
To hydrate:
1) steam with medium heat with occasional stirring for about 10 mins or until it is moist and fluffy.
Or 2) cover with cling wrap and microwave with low power for 20-30 secs, then stir. Repeat this cover, microwave and stirring step 3-4 times or until the coconut is moist and fluffy. Cover with cling wrap and allow to coconut to sit and cool down completely before using it.
Note: Instead of using the desiccated coconut, you can use 40g freshly grated one and omit the hydration step.
For the onde onde:160g freshly steamed and warm sweet potato mash
50g glutinous rice flour, plus more to adjust the texture of the dough
about 70-80g finely shaved gula melaka to fill onde onde
Combine the warm sweet potato mash and glutinous rice flour to create a pliable non-sticky dough. Add extra glutinous rice flour bit by bit (teaspoonful, about 2-3 tsp in total) to adjust the texture of the dough accordingly if necessary.
Divide dough into 15 portions, about 15g per portion. Flatten dough and wrap adequate gula Melaka in all portions.
IMPORTANT: Do not flatten dough excessively. The thin dough will cause the onde onde to crack easily and the sugar filling will ooze out during cooking.
Cook the wrap dough in a pot of medium boiling water for about 5-10 mins or until they float on the boiling for at least 5 mins.
Coat well with the hydrated coconut immediately. Set aside to cool completely.
Serve and consume all within the same day.
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