Hi. I ve known this elderly lady that does soft and chewy ondeh2 the way we thought it should be. According to her, the glutinous rice flour is so processed. So it's extremely dry and very easily dehydrated. How she did was to add more water. Then she knead accordingly. Then she will leave the dough to be airated. The dough will be dry and hard. She further add water and does this in several stages till the dough is soft even when it's airated. Then only the glutinous rice dough is ready to be kneaded to form the ondeh. Then she said if you are brave, you may add plenty of water and leave it to be airated. The dough must be soft and moist before kneading it to ondeh. And as for the slipping of filling out of the ondeh is because too much air enters the dough. Do not flatten the dough to place the filling. Just use your finger or with the help of a chopstick or satay stick to help push in the filling. Just remember not to allow air to enter the ondeh2, that way you will make
Hi! I tried your recipe yesterday! But it didn't seem to work as the ondeh ondeh came out really hard and doughy :/ any ideas why? When we rolled it into a ball, it looked to be the same consistency as the one in your video ): nonetheless, I really love your channel!
yes,I agree! mine turned out v hard after I cooked and the inside was still not cooked tho put in boiling water for 6mins+. if u succeeded,let me know what went wrong? thanks:)
I just used essense cause can't find the leaves now .. I used about 1 tsp essence and I tsp panda paste of u have any or just add any colouring u like ..
+ruihira make sure the dough is not too dry, and when you roll it, it has to be sealed completely to prevent the palm sugar from leaking. You can try 15g of dough instead of 20g, will be easier to roll.
Always love your video❤, but as far as i know this one not called onde onde, onde onde is the one that is fried with sesame seed outside and mungbean paste filling inside.. this one caled klepon in my hometown Indonesia😊 only want to share this information😂 thankyou🙏
Hmm, my dough was a little sticky to the touch after kneading, while your dough seems drier. May I know what is the rationale to adding water to the dough?
It's hard to get my hands on some glutinous rice flour where I live. Is there an alternative ingredient I can use without affecting too much of the flavor? Thanks
continue ..... in that way, you will make a conscious effort not to allow much air to enter the ondeh2. Same for the fried sesame balls, when the sesame balls exploded when fried is because air enters too much in the dough. I hope these tips will help and not dishearten you to try this recipe. Tips and cautions s are the most important in recipes and any new things we want to perform. I better sign off. FauziahAin.
Just tried this recipe, and the ondeh ondeh turned out really hard and douhgy, and the worst part was that the dough was way too salty! I would recommend not adding so much salt in future - 1tsp is too much. In future I'd probably leave out the salt altogether.
Hi. I ve known this elderly lady that does soft and chewy ondeh2 the way we thought it should be.
According to her, the glutinous rice flour is so processed. So it's extremely dry and very easily dehydrated. How she did was to add more water. Then she knead accordingly. Then she will leave the dough to be airated. The dough will be dry and hard. She further add water and does this in several stages till the dough is soft even when it's airated. Then only the glutinous rice dough is ready to be kneaded to form the ondeh. Then she said if you are brave, you may add plenty of water and leave it to be airated. The dough must be soft and moist before kneading it to ondeh.
And as for the slipping of filling out of the ondeh is because too much air enters the dough. Do not flatten the dough to place the filling. Just use your finger or with the help of a chopstick or satay stick to help push in the filling. Just remember not to allow air to enter the ondeh2, that way you will make
+Fauziah Ain
Thanks for the tips ;-)
Fauziah Ain
Thanks for the tips. I will try and let u know if it work
Look delicious, thanks for sharing
Most welcome 😊
I did try yesterday your recipe, it's perfect everyone's love to eat.. breakfast or tea time so great, thanks for sharing.. 😊
I just love ondeh ondeh very much ❤️
This is my go to recipe for ondeh ondeh! Love it always gets me praises hehe! Thank you so much! ❤️
Where can i buy fresh grated coconut in SG pls?
You can get them from wet market, Indian mama shop, Tekka Market or even some NTUCs!
Please.....do some cendol......so yummy
Tried this previously but failed. Cause the skin was too thick or the gula just leak out. Gonna try your receipe now.
is that 100 g flour ? its equal to 2/ 3 cups ?
Can I use brown sugar instead ?
lovee thiss video
and i dont know why 64 people dont like this video 😢
Hi! I tried your recipe yesterday! But it didn't seem to work as the ondeh ondeh came out really hard and doughy :/ any ideas why? When we rolled it into a ball, it looked to be the same consistency as the one in your video ): nonetheless, I really love your channel!
yes,I agree! mine turned out v hard after I cooked and the inside was still not cooked tho put in boiling water for 6mins+. if u succeeded,let me know what went wrong? thanks:)
+xxin rui hmm seems that quite a few are have the issue, let us go redo the recipe and point out which are the points to take note on!
@@leexinrui1622 alamak wrong ah ,lucky i didnt try yet
Sedaaaaap......ke.......
Hello, tried to access your previous recipe video on the Kaya Toast but seems like the video is set to private.
+Ka1liNg coming up soon there was some upload problems
i just wanna say, great job on all your videos and i look forward to every update!! keep up the amazing work!!!
+Shawnrick Hu Thanks!
it's Klepon in Indonesia, Onde-onde (sesame seed ball) is an Indonesian food known as kuih bom in Malaysia
ummmm kuih bom in malaysia is a different kuih tho. it's still called onde-onde
Rosy Ariffin, in Indonesia Putri Mandi is "Kue Bugis with Coconut Milk". We are just South East Asian and we have delicious dish almost the same. :)
is tapioca flour consider tapioca starch?
Does store bought pandan extract work? Those that are sold next to the vanilla extract in the supermarket.
+xiaocurrypuff they can work too if you can't find pandan leaves, just have to adjust amount.
Hi May i know how much pandan essence should i use as i unable to get pandan leaves in the marts its sold out
I just used essense cause can't find the leaves now .. I used about 1 tsp essence and I tsp panda paste of u have any or just add any colouring u like ..
how many ondeh ondeh are there in 3 servings ( according to ur recipe)
没有椰糖可以只用黑糖吗？没有椰丝可以用椰容吗？
Thanks for the recipe. My ondeh ondeh turned out quite well.
Can you please make a recipe for like all the desserts or these recipes. Because I have to scroll down on all your videos to find these recipes.
May i check where u get the Gula Melaka from? i tried a few type it don't melt and it was too sweet, any recommendation? Thanks
how long would this entire process take?
Can we use corn flour instead of tapioca ?
Tried this recipe twice but failed. Skin was too thick and palm sugar filling was completely gone. Any solution?
+ruihira make sure the dough is not too dry, and when you roll it, it has to be sealed completely to prevent the palm sugar from leaking. You can try 15g of dough instead of 20g, will be easier to roll.
ruihira
ruihir
Iki jenenge nek gona q klepon😂
Always love your video❤, but as far as i know this one not called onde onde, onde onde is the one that is fried with sesame seed outside and mungbean paste filling inside.. this one caled klepon in my hometown Indonesia😊 only want to share this information😂 thankyou🙏
Can you guys go kueh kosui next? Plsss
Sure let us go research about it
@themeatmenchannel can i used tapioca starch instead of tapioca flour?
you can, it works too
I find it extremely difficult to cut up the palm sugar. Is the any tips to doing that? :-p
take how long to boil the onde onde in boiling water?
is it possible if I put onde onde ball (not cook yet) in the fridge and boil them in the next day?
@@tatastasiri3827 tunggu dia timbul(terpung) baru angkat.
20 panda leaves is how many grams?
i love ur vids:) can u do a stir fr eggplant vid plzz? tqtq!!
+abc def sure!
Hmm, my dough was a little sticky to the touch after kneading, while your dough seems drier. May I know what is the rationale to adding water to the dough?
+ruihira try adding the pandan extract bit by bit to get the texture, if it becomes too sticky add more glutinous rice powder.
Better than mix and spices. Talk and talk non stop the guy. No stop pauses.
Can you try to cook麻辣香锅?
now i finally know what's the juicy thing inside. thanks
My ondeh ondeh are always very thick skinned...how do I roll them to avoid a very thick skin?
roll then out thinner adjust the ration between filling and dough, you don'twant them too thin as they might leak when cooking them
Hahahaha sejak kapan klepon jadi onde"
It's hard to get my hands on some glutinous rice flour where I live. Is there an alternative ingredient I can use without affecting too much of the flavor? Thanks
+Jennsen Wong hmm don't think there's a substitute for it to create the consistency.
continue ..... in that way, you will make a conscious effort not to allow much air to enter the ondeh2. Same for the fried sesame balls, when the sesame balls exploded when fried is because air enters too much in the dough. I hope these tips will help and not dishearten you to try this recipe. Tips and cautions s are the most important in recipes and any new things we want to perform. I better sign off. FauziahAin.
kueh ltalam
Looks good, but the dough seems too thick.
Why is the filling become so hard when it’s cool
it depends on what type of palm sugar do you use. Some palm sugar sells in the market is mixed with sugar. Real palm sugar will stay liquid.
Miss this!!! Thanks!!
Why no sweet potatoes? Omg
Just tried this recipe, and the ondeh ondeh turned out really hard and douhgy, and the worst part was that the dough was way too salty! I would recommend not adding so much salt in future - 1tsp is too much. In future I'd probably leave out the salt altogether.
This is called klepon,not ondeh ondeh (indonesia).In malaysia called buah melaka.Ondeh ondeh sesame seed ball.
it's called Klepon in Indonesia.
Raditya Amandra ya in indonesia its called klepon....
Same family as 湯圓
super! :3
Your cooking and recipes are good. But the background music is terrible.
I like how you can hear the chef say "Ow, it's hot" At 1:58 XD
标题是中国🇨🇳的，评论是外国的。
That is not onde onde 👎
Can ondeh ondeh be the next mochi or as famous as it? Wonder it with us here: dear.sg/stories/can-ondeh-ondeh-be-the-next-mochi/