Sweet Potato Klepon (Ondeh Ondeh)
Sweet Potato Klepon (Ondeh Ondeh)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, sweet potato klepon (ondeh ondeh). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sweet Potato Klepon (Ondeh Ondeh) is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Sweet Potato Klepon (Ondeh Ondeh) is something which I’ve loved my whole life. They’re nice and they look fantastic.

Klepon (articulated Klê-pon) or Onde-onde is a conventional green-shaded wad of rice cake loaded with fluid palm sugar and covered in ground coconut. 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. Onde-onde can be found in morning markets, school canteens and sold by Mak Cik's.

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

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

It is originated from Java, Indonesia (called Klepon). Besides Indonesia, this traditional Indonesian kue is also very common and popular in Malaysia, Brunei and Singapore. This snack is very popular in Indonesia, Singapore and Malaysia! Indonesian people will call it "klepon" while Singaporean and Malaysian will call it "Ondeh-Ondeh".

Steps 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

You can have it as snack or dessert! This is ondeh-ondeh if you're in Singapore, Malaysia and parts of Sumatra - or klepon if you're in Java From Java, the sweet treat spread across the Malay Archipelago and in its wake, even Here, we share our ondeh-ondeh or klepon recipe that cuts no corners. Instead of using pandan extract or. Onde onde or ondeh ondeh is one of the popular snack/desserts in Southeast Asia. In Indonesia, they are called klepon too.

So that’s going to wrap this up for this special food sweet potato klepon (ondeh ondeh) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!