The idea of making this kueh came after watching the cooking programme "Kiwi Baker in Singapore". This is a sweet potato popper with oozing sweet filling. Ondeh Ondeh was part of my childhood memories, during those days my neighbour next door - an aunty would make these Ondeh-Ondeh and together with Sweet Potato Fritters (she was a housewife) to sell around the block. Her children would be the one going round the block with a basket selling it. Ondeh Ondeh is easily available in Singapore, I doubt it is available in NZ. In order to enjoy this childhood's Ondeh Ondeh, I decided to make it as I know that it is not difficult at all.
Recipe was adpated from mywoklife.com
Ingredients:
200g Sweet Potato/Kumara, peeled
150g Glutinous Rice Flour 30g Rice Flour (I do not have rice flour so I substituted it with another 30g of Glutinous Flour)
1 Tablespoon Oil
A pinch of Salt
150ml Warm Water
1/4 Teaspoon of Pandan flavor essence or 2 Tablespoons of Pandan leaves juice or green food coloring (Optional)
For filling:
200ml of Gula Melaka, semi-melted and diced into 0.5cm cube
120g of Desiccated White coconut
(Sauté the desiccated coconut on low heated dry pan, for better aromas and taste. Sprinkle a tinge of salt in the desiccated coconut)
1. Bring a pot of water to a boil on medium heat. Boil sweet potato till soft. Drain and place in a large mixing bowl. Finely mashed.
2. Add glutinous rice flour, rice flour, salt and oil into mashed sweet potato. Add in warm water in batches. Knead till a dough is formed.
3. If you choose to cook this ondeh-ondeh in green, add the green essence or colouring and continue kneading till well combined with the entire dough.
4. Place a small dough in your palm and roll into a ball. Then flatten the ball and make a well in the centre with your finger tips. Fill a dice of gula Melaka in the well, pinch the opening together to seal it, and then, roll into a ball again. Repeat the step with the rest of the dough.
5. Bring a large pot of water to a boil on high heat. Place ondeh-ondeh balls into the boiling water, one by one. Reduce heat to medium-low fire, simmer the balls till float once they are cooked. Stir the balls occasionally to avoid sticking.
6. Remove and drain ondeh-ondeh balls from water. Place balls into a bowl of grated coconut and gently coat the entire balls.
Best served warm! Put it in the fridge if you can't finish it and reheat it in a microwave for 1 min on high together with a glass of water (To prevent it from drying up)
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