Jan 252011

When it comes to certain food, i’m rather anal — unlike the recent risotto where i don’t really mind which type of rice i actually use (methinks it’s because perhaps i never had proper risotto before!). Take ondeh ondeh for example. This, i’m have my own preference, down to the finest detail.

My first attempt was a memorable one. I love how my ondeh ondeh turned out then. But you know me, i’m pretty adventurous when it comes to food. So instead of sticking to that particular recipe which i’ve used then, i made these using a totally different recipe, that used mainly mashed sweet potato.

Ondeh Ondeh

(adapted from here)

500 g Sweet Potato, mashed
150 g Glutinous Rice Flour
20 g All-Purpose Flour
(but i added quite a lot more because the dough was too sticky!)
150 g Gula Melaka (Palm Sugar), finely chopped
150 g Grated Coconut
A Pinch Of Sea Salt

1. Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.

When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)

2. In a large bowl, combine the sweet potato with glutinous rice flour and all-purpose flour. Knead well to form a soft dough.

i cheated with 554g of sweet potato instead

3. Mix the grated coconut with a pinch of salt and steam for about 2 – 3 minutes and let it cool completely.

4. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water.

5. Coat the ondeh ondeh with grated coconut and serve immediately.


Some like their ondeh ondeh very chewy. Some.. like theirs soft. Some.. don’t mind the texture at all as long as the gula Melaka inside is suffice to shiok them to bits, and i, am the fussiest of them all. Heh.

I like mine chewy but not overly chewy. I also like them soft but not too soft. As for the gula Melaka, i’d say, the more the better! Oh, and the grated coconut must be fresh and it needs to be steamed with salt. Dried or dessicated coconut just won’t do. You say lahh, fussy or not?!?! :P

As much as i tried to like this version, i don’t. Perhaps you will.. but not me. It’s rather too soft for my liking. Not as chewy as i like it to be. But! That didn’t stop me from eating more than 10 balls at one go.  Guess i really like ondeh ondeh yeah? :)

So if you like your ondeh ondeh a little soft, and filled with sweet potato goodness, you so oughtta give this a try!

AH yes! I omitted the pandan (screwpine) juice because the sweet potatoes i used happened to be in this gorgeous orange hue which is downright lovely! It’d be a waste if i were to turn it into green, don’t you think? ;)

Edited to add : i also like my ondeh ondeh to have crunchy gula Melaka bits that didn’t manage to melt inside the ondeh ondeh. in order to get that, i’ll chop my gula Melaka a little coarser. thanks Shaz for reminding me! i totally forgot about it while doing this entry at midnight yesterday! ^_^


Submitting this to Sharon who will be hosting Muhibbah Monday this month.