Recipe of Gordon Ramsay Sweet potato onde-onde

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sweet potato onde-onde. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mix and knead until smooth dough forms , repeat for orange sweet potatoes. Great recipe for Ondeh-ondeh (purple sweet potatoes). Bite Purple Ondeh Ondeh into your mouth and BAM! U're hit with a burst of melted gula melaka that oozes out and engulfs your taste buds.

Sweet potato onde-onde is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Sweet potato onde-onde is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have sweet potato onde-onde using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sweet potato onde-onde:

1. Prepare 250 g sweet potato
2. Prepare 30 g wheat flour
3. Get 150 g glutinous rice flour
4. Prepare 75 g coconut sugar
5. Prepare 1 tablespoon corn oil
6. Prepare 60 ml water
7. Make ready shredded coconut

Recipe at: http://www.themeatmen.sg/sweet-potato-ondeh-ondeh Ondeh Ondeh, is a favourite childhood dessert to many people all around. 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.

Instructions to make Sweet potato onde-onde:

1. Wash the sweet potatoes. Bring the sweet potatoes into a sauce pan and boil over high heat. Once boiling, reduce the heat to medium-low and let simmer until soft. Once cooked, peel the potatoes and mash.
2. In a large bowl, add the wheat flour and rice flour. Fold in the mashed potatoes while still warm.
3. Use a spatula to mix well until combined. Slowly pour 60ml warm water and keep stirring until smooth. Add 1 tbsp corn oil, knead into a dough.
4. Allow to sit and store in refrigerator overnight.
5. The next day, cut the dough into 16 equal portions, fill and wrap with some chopped coconut sugar. Shape into small balls.
6. Bring a pot of water to a boil. Gently drop the rice balls into the boiling water and cook until they float to the surface.
7. Drain out the balls and roll each with shredded coconut to coat evenly. Serve and enjoy!

Steam until soft in the center and mash the sweet potatoes separately. Mix and knead until smooth dough forms, repeat for orange sweet potatoes. Remove and place steamed sweet potato in a large bowl. Mash sweet potato with a potato masher. Add glutinous rice flour, salt, and vanilla extract.

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