Tapak Kuda Ondeh Ondeh Recipe

CLARA

4 min read

·

Jul 10, 2024

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Tapak Kuda Ondeh Ondeh: A Delicious Twist on a Classic Treat

Tapak kuda ondeh ondeh, also known as "horse hoof ondeh ondeh," is a fun and unique twist on the traditional Indonesian ondeh ondeh. This delightful treat features a chewy, glutinous rice flour dough that's shaped like a horseshoe, filled with a sweet and savory palm sugar filling, and coated in a generous sprinkle of grated coconut.

Here's what you need to create this delicious snack:

Ingredients:

For the dough:

• 200g glutinous rice flour
• 100ml hot water
• 1/2 tsp salt
• 2 tbsp tapioca starch
• 2 tbsp vegetable oil

For the filling:

• 100g palm sugar, grated
• 50ml water
• 1/4 tsp salt

For the coating:

• 100g grated coconut

Instructions:

Making the filling:

1. Combine the grated palm sugar, water, and salt in a saucepan.
2. Cook over medium heat, stirring constantly, until the sugar melts and the mixture thickens into a syrup.
3. Remove from heat and let cool completely.

Making the dough:

1. In a large bowl, mix the glutinous rice flour and salt together.
2. Gradually add the hot water, stirring constantly until a dough forms.
3. Knead the dough for about 5 minutes, or until smooth and elastic.
4. Add the tapioca starch and vegetable oil, and knead for another 2-3 minutes.

Shaping and filling the ondeh ondeh:

1. Divide the dough into small portions.
2. Flatten each portion into a disc, then shape it into a horseshoe using your fingers.
3. Place a small amount of the cooled palm sugar filling into the center of the horseshoe-shaped dough.
4. Pinch the edges of the dough to seal the filling.

Cooking and coating:

1. Bring a pot of water to a boil.
2. Gently drop the filled ondeh ondeh into the boiling water.
3. Cook for about 10-15 minutes, or until the ondeh ondeh float to the surface.
4. Remove the ondeh ondeh from the water and let them cool slightly.
5. Once cool, roll the ondeh ondeh in the grated coconut.

Enjoy your freshly made tapak kuda ondeh ondeh!

This recipe yields around 15-20 ondeh ondeh. They are best served warm, but can be enjoyed at room temperature as well. You can also experiment with different flavors by adding a touch of pandan extract to the dough or using a different filling like black sesame seeds or peanut butter.

Let your creativity run wild and enjoy the delicious, fun, and unique tapak kuda ondeh ondeh!