Recipe of Sweet Potato Klepon (Ondeh Ondeh)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato klepon (ondeh ondeh). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sweet Potato Klepon (Ondeh Ondeh) is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Sweet Potato Klepon (Ondeh Ondeh) is something which I have loved my whole life.

Recipe of Sweet Potato Klepon (Ondeh Ondeh)

To get started with this recipe, we must prepare a few ingredients. You can have sweet potato klepon (ondeh ondeh) using 11 ingredients and 5 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Sweet Potato Klepon (Ondeh Ondeh):

1. Get 200 gram sweet potatoes
2. Make ready 300 gram glutinous flour
3. Prepare 60 ml kara coconut milk
4. Take Iced water
5. Prepare Pinch salt (optional)
6. Make ready For the filling
7. Prepare Grated Palm sugar/gula melaka
8. Make ready For the coating
9. Get Fresh grated coconut
10. Take Salt
11. Prepare leaves Pandan

Instructions

Instructions to make Sweet Potato Klepon (Ondeh Ondeh):

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

As simple as that Guide to Make Sweet Potato Klepon (Ondeh Ondeh)

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