Its a late night for me again.. yawn... sitting in front of my notebook after my shower blogging on my latest attempt for a dear friend of mine whom I've known for more then a decade how times flew when we growing up and now we are nearing our 30s (she's gonna hit 30 next year haha) she requested for me to learn this so that i could make them for her so after searching all over i finally settled on
Baking Mum's recipe for this soft chewy
Ondeh Ondeh. Thanks HB for sharing this recipe the tapioca flour really yields a soft chewy dough, those Ondehs bought outside always taste rubbery and i finally stopped buying them and i once tried to make them and resulted in floury taste in the dough but these are absolutely delicious but i need some help with the gula melaka though some of the gula melaka didn't melt throughly and are overly sweet could someone spare me some advice it's very much appreciated and thank you in advance.
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chewy chewy texture with oozing gula melaka
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| the dough after kneading |
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| rolled into balls with the gula melaka enclosed |
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| ondehs ready once they float to the surface of the water |
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| the final product =) |
Note: i used the japanese sweet potato,the dough would be slightly dry after mixing ingredients HB method was to add in tbsp of water until you reached the right texture i added in tbsp of pandan juice instead the pandan fragrance when eaten is a pleasure to my taste bud =)
