How to Prepare Appetizing Ondeh-ondeh (purple sweet potatoes) Cooking Basics for Beginners

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, ondeh-ondeh (purple sweet potatoes). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious. When it comes to cooking healthy meals for the own families, there is always some degree of dissention among the positions. The good thing is there are recipes that have become healthy but the healthful nature of those recipes is somewhat disguised. What they don’t know in these instances truly should not bring harm their way (out allergies, which will not be discounted ).

Ondeh-ondeh (purple sweet potatoes) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Ondeh-ondeh (purple sweet potatoes) is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have ondeh-ondeh (purple sweet potatoes) using 7 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Ondeh-ondeh (purple sweet potatoes):

1. Make ready 200 g purple sweet potato
2. Take 60 g glutinous rice flour
3. Take 40 g topioca flour
4. Prepare 100 g gula melaka
5. Take 150 g grated coconut
6. Make ready 1/2 tsp salt
7. Prepare 8 tbsp warm water

Steps to make Ondeh-ondeh (purple sweet potatoes):

1. Pour water at 1/4 level in a large pot.
2. Steam 200g of purple sweet potato until it's soft. - Let it cool so that you can handle them without hurting your fingers. - Then cut it in half. - Scoop out most of purple sweet potato flesh and put it into a large bowl.
3. Give 150g of grated coconut and 1/2 teaspoon of salt a good shake.
4. Meanwhile place the coconut in a small pot under the same large pot. - Steam the coconut for around 5 minutes to prevent it from turning sour.
5. Crush 100g of gula melaka and set aside.
6. Mix the mashed purple sweet potatoes, 60g of glutinous rice flour and 40g of tapioca flour together. - Knead it well. - Add 8 tablespoons of warm water each at a time to smoothen the dough. - Until you can feel that the texture is smooth and the dough no longer sticks to your fingers. - Cover the dough and set aside for about 15 minutes.
7. When the dough is ready, you start 1/2 boiling water of the large pot. - Make the balls. - Flatten each ball. - The gula melaka is stuffed into each center of the balls. - Be gentle when you pinch the edges of the balls to secure the filling. - Roll the balls again.
8. Don't leave the rolled balls to stand as the gula melaka filling will ooze out. - Put the balls into the pot of boiling water and give them a few stirs during cooking.
9. Once the balls float to the surface, remove them with a slotted spoon and shake off the excess water. - Roll the balls in the steamed grated coconut. - Serve and finish ondeh-ondeh on the same day.

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Try sandwiches with unique breads. Contrary to popular belief, my kids love trying new items. It’s a rare attribute that I’m extremely grateful. Trust me I know all too well how blessed I am. Her favorite sandwich choice is now Hawaiian sweet rolls. We place the beef, cheese, mustard, and pickle in her roster as though it were a bun and she’s thrilled. You can replicate this on your oven for a couple of minutes for a infrequent sandwich treat. The cooking area is very minimal and you also usually do not need to own in depth knowledge of whatever to get ready or delight in those simple treats.

While that is in no way the end all be all guide to cooking easy and quick lunches it’s good food for thought. The expectation is that will get your creative juices flowing so you could prepare wonderful lunches for your own family without needing to do too terribly much heavy cooking at the approach.