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Monday, December 26, 2011

Pumpkin Ondeh-Ondeh (onde-onde)




Ondeh-Ondeh(or Onde-onde)is a generic term for a kind of dessert in Malaysia and Indonesia. It is a bite size ball with palm sugar fillings and grated coconut coating.

The skin is made of glutinous rice flour and tapioca flour, the taste and color of the skin normally came from ingredients used
sweet potatoes, pumpkin, or Pandan juice.

I love it when the melting palm sugar break out from the balls at the first bite, the sweet taste and flavor of coconut combined with shredded coconut just make eating this dessert a great tropical experience!


Ingredients:

For the Skin:
200 gm glutinous rice flour (sweet rice flour)
200 gm mashed steamed pumpkin
1 tbsp tapioca flour
1/2 cup water
a pinch of salt

Filling:
100 -120 gm of chopped Gula Melaka/Palm Sugar

Coating:
250 gm grated coconut
1/4 tsp salt



Peel, chop, cook and mash the pumpkin, weigh out 200 gm of the mash and set aside.

In a big mixing bowl, sieve 200 gm of glutinous rice flour.

Whisk together 1/2 cup of water, a pinch of salt and 1 tbsp of tapioca flour, heat it up with medium heat on the stove and keep stirring until it turn translucent.

Quickly pour it into the flour, knead together with the mashed pumpkin to form a dough, add more mashed pumpkin if needed, cover the dough with a piece of clean cloth to prevent dryness.



Chop the palm sugar into smaller pieces, the smaller the better.

Blend together 1/4 tsp of salt and grated coconut, steam it for 5-10 minutes or microwave it for 1 minute. Let cool and keep aside.

Divide the dough into small portion and roll it into small balls with your palm, around 2 cm in diameter, flattened it with your palm, and use your thumb to lightly press in the middle to form a shallow dent. Place about 1/4 tsp of palm sugar in the center, pinch to seal the ball and roll it into a ball again using your palm.

Bring a pot of water to boil and drop the balls into boiling water, cook for about 2 minutes or until the balls float to the surface.

Remove the cooked balls with a strainer, and roll it in the grated coconut until fully coated.

Note:DO NOT cook too many pieces at a time, the balls may stick together. 10-12 pieces at at time is ideal.



Yummy sweet dish, ondeh-ondeh!



中文版,For Chinese,Click --》 娘惹糕点 -- 南瓜椰丝球

4 comments:

  1. delicious looking dessert
    happy holidays to you and family

    ReplyDelete
  2. Thanks Torviewtoronto, happy holiday and Happy new year to you and family!

    ReplyDelete
  3. hi, may i know where can i get palm sugar?

    ReplyDelete

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