Tuesday, September 2, 2014

Cook: A twist to Ondeh Ondeh

Oozing Gula Melaka 

Ondeh ondeh top with my Gula Melaka Sago Sauce
Ondeh ondeh is one of my favourite traditional Malay kuih. I love how the gula melaka (palm sugar) came oozing out into my mouth when i bite into them. It is sooo yum!!!!

Usually, ondeh ondeh come coated with shredded coconut but since i didn't have any of those in my fridge, i did a twist and decided to make some Gula Melaka Sago Syrup to goes with it. Nevertheless, i find that even eating them on its own is nice cause the Gula Melaka already provides it with the sweetness :)

I made two flavour today, one using yam and the other one using Japanese Sweet potato.

INGREDIENTS:
(Make about 40 pieces in total)

Japanese Sweet Potato Version
1. 160g of sweet potato, peel off skin and cut into small cubes
2. 80g of glutinous rice flour
3. Water as needed

Yam Version
1. 250g of yam, peel off skin and cut into small cubes
2. 125g of glutinous rice flour
3. Water as needed

Fillings
1. Gula Melaka , crush them into tiny bits so that all will melt during cooking process, i place them into plastic bag and crush using rolling pin
(amount as wished)

Gula Melaka Sauce
1. Gula Melaka (amount as wished, depending whether you like thick or thin sauce)
2. Water as required
3. 50g of sago

METHODS:

1. Steam the sweet potato until soft, set aside to cool down a bit.
2. Mashed the sweet potato using fork.
3. Sieve the glutinous rice flour into the mashed sweet potato.
4. Knead the flour into the sweet potato, adding small amount of water as you knead.
5. Once all the flour is incorporated and the dough is not too sticky then you are done (as shown in picture). If the dough is too sticky, add more glutinous rice flour, a bit at a time.
6. Repeat step 1-5 for yam.

My sweet potato and yam dough
7. Pinch a bit of the dough and roll them into circle. Shape them so that a hole is formed and place a teaspoon of Gula Melaka into the hole. Seal it off and roll into a ball. 
8. Place the ball onto a plate with some glutinous rice flour so that they won't stick to the plate.

Little chef helping out
All done :)
9. Bring a pot of water to boil and them drop the ondeh ondeh into the boiling water. The ondeh ondeh will sink to the bottom at first.
10. Once they float on the surface, let it continue to boil for 1-2 minutes to ensure all the Gula Melaka is melted, then remove from water.
11. For the sago, bring a pot of water to boil, place the sago in and when the white sago turn translucent, sieve the sago and let them run under cool water for a minute. Set aside.
12. Melt the gula melaka and water for the sauce, once thicken to your desired consistency, let it cool down for 5 minutes and add the sago.

Gula Melaka Sauce