Sweet Potato Odeh Odeh

Sweet Potato Odeh Odeh

Odeh Odeh is a traditional Malay and Peranakan Kueh that used to be found in neighborhood stalls or coffee shops. It is infused with Panda flavored boil rice balls, stuffed with gula melaka  and coated with grated coconut.

I have tried making traditional ones which are the pandan flavored ones, either with pandan paste or self made pandan juice. The traditional odeh odeh is made of glutinous rice flour which doesn’t seems to stay soft and chewy for too long after boiled. I’m not sure why the ones sold outside can manage to stay soft for the whole day, prolly some addictive or preservatives are being added.

Hence, i came across a recipe that uses sweet potato (that explains why mine is orange). With the combination of sweet potato, i find that these chewy little balls are able to stay soft for a longer time.


Here is my recipe:

For the skin you will need:
150 gm sweet potato
150 gm glutinous rice flour
80 gm of warm water (more or less)
30 gm castor sugar
20 gm olive oil (You can use any cooking oil)

Filling  and coating ingredients
100 gm of Gula Melaka (coconut sugar)
5 pieces of Pandan leaves cut into 3 pieces
150 grams of freshly grated coconuts



  1. Peel your sweet potato, cut into smaller pieces and steam till soft. Mash, add olive, mix well and set aside.
  2. Place the freshly grated coconut into a steaming plate, place the cut pandan leaves on top of grated coconut and steam for about 10-15 mins till fragrant. Remove and let it cool.
  3. Chop the Gula Melaka in small pieces. These will be the fillings for your odeh odeh later.
  4. In a large bowl, sift glutinous rice rice, add in your oiled mashed potato, sugar and mix well.
  5. Next add in warm water, 1/2 first mix well before adding more. In this stage, you will add the water according to the dough texture. (**Take note: Once you get a soft kneadable dough, stop adding water. The amount of water varies also becasue of the type of sweet potato used. Some sweet potato tends to be more dry while some has higher water content.)
  6. Divide your dough and roll into balls. Flatten with your palm and fill each dough with chopped gula melaka (coconut sugar) into it, roll back into ball.
  7. Bring a pot of water with some pandan leaves to boil. At the same time, get a bowl of iced water ready.
  8. Drop the balls into the pot of boiling water. Once it floats, take them out and gently place them in the bowl of ice water for about 2-3mins. The are pretty fragile when hot.
  9. Remove the balls from ice water, and let them roll in the bed of grated coconut =D
  10. Plate and Serve!















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