How to Fall Eating on a Dime Sweet Potato Klepon (Ondeh Ondeh)

How to Fall Eating on a Dime Sweet Potato Klepon (Ondeh Ondeh) Delicious, fresh and tasty.

Sweet Potato Klepon (Ondeh Ondeh). 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.

Sweet Potato Ondeh Ondeh (Klepon Ubi Manis) Bubur Sumsum (Rice Pudding Indonesian Style) Stir Fry Tapioca Leaves In Coconut Milk; Indonesian Style Yellow Rice (Nasi Kuning) & Turme.

This difference in name is just another testament at how well-loved (and travelled) it is.

From Java, the sweet treat spread across the Malay Archipelago and in its wake, even inspired a folk song.

You can cook Sweet Potato Klepon (Ondeh Ondeh) using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sweet Potato Klepon (Ondeh Ondeh)

1. You need 200 gram of sweet potatoes.

2. You need 300 gram of glutinous flour.

3. Prepare 60 ml of kara coconut milk.

4. It’s of Iced water.

5. It’s Pinch of salt (optional).

6. You need of For the filling.

7. You need of Grated Palm sugar/gula melaka.

8. It’s of For the coating.

9. You need of Fresh grated coconut.

10. It’s of Salt.

11. Prepare leaves of Pandan.

Shave and cut both orange and purple sweet potatoes.

Steam until soft in the center and mash the sweet potatoes separately.

Mix and knead until smooth dough forms , repeat for orange sweet potatoes.

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.

Sweet Potato Klepon (Ondeh Ondeh) instructions

1. 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..

2. 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..

3. 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..

4. 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.

5. Once it is cook, roll it to the steam grated coconut and coat evenly.

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).

Sweet Potato Klepon (Ondeh Ondeh) Pre Time.

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.