Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Thursday, August 15, 2013

Ondeh Ondeh


 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
These had been going viral in my fb group after Alan (aka TravellingFoodies) shared his lovely ondeh ondeh recipe. So here i am giving it a try as well but i am using Ann's (aka Anncoo Journal) recipe instead.

What makes a good ondeh ondeh to me? The skin had to be rather soft and Q yet not too chewy/sticky.When you take a bite into it,You will get an explosive effect, gula melaka(liquid form*important!) flow into your mouth.Reminds me of waterbag bursting,oh well.Ha!

After trying to make them,i concluded that they are easy to make! So everyone should try,ya?

Makes:
  • about 40 pieces of small bite sizes
(i prefer the size that you can pop the whole thing into youir mouth,hee)

You will need:
  • 80g glutinous rice flour
  • 5g tapioca flour
  • 60g sweet potatoes,steamed and mashed
  • 40-50g pandan water (boil 150g water with some washed pandan leaves)
  • 50g gula melaka chopped
  • 100g grated coconut (steamed with 1/8 teaspoon of salt)
  • A pot of water
The Preparation & Cooking:

  1. Mix both flour and sweet potatoes together.
  2. Slowly add in pandan water till a smooth dough is formed.
  3. Pinch out a small ball of dough. (cover the rest of the dough with clingwrap to prevent drying)
  4. Make a hole into the ball with your thumb.
  5. Add chopped gula melaka.
  6. Seal the hole,and roll it till smooth.
  7. Repeat till all dough are used.
  8. Bring water to boil.
  9. Drop the balls of dough into the water and cook till they float to the surface.
  10. Wait for 2-3 minute or so and remove with a slotted spoon and shake off excess water.
  11. Roll them on grated coconut.
  12. Serve warm or at room temperature.
Original Recipe from:Anncoo Journal-Ondeh Ondeh

~Indulge in what we make at DeQueenKitchen~

No comments:

Post a Comment