Onde Onde

 

 

 

 

 Ingredients:

200g glutinous rice flour

pinch of salt

100ml water

1 tbsp tapioca flour

1-2 sweet potato, cut into pieces, steamed until soft and mashed

 

Filling for the ball:

100g grated gula melaka

Grating for the ball:

200g grated coconut (white part only) and a pinch of salt. Steam for 5 minutes and leave to cool. (This helps it to keep better and the grated coconut won't spoil so fast.)

Method:-
1.Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent and sticky (texture a bit like glue.)

2.Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed sweet potato and mix well to form a dough until the dough no longer sticks to your hand.

3.Pinch a small piece of dough into small balls with your palms. Then flatten the ball and put a bit of the filling in the centre.

4.Seal the ball and roll again into round balls. Bring apot of water to boil. Drop the balls into boiling water until they float to the surface. Then it's ready to be removed with a strainer.

5.Coat the round balls with grated coconut and serve immediately.

Onde Onde (Sweet Potato with Coconut)

Ingredients - 250g sweet potato, 280g glutinuos rice flour, fresh grated coconut + pinch of salt, gula melaka (palm sugar) Break up the gula melaka into small pices

Peel cook (steamed for 10 min) and mash sweet potato

Mix well (sweet potato with glutinuos rice flour + 2 thsp water) and knead into a dough

Form dough into small balls. Make a hole in the centre of the ball and fill with a small pices of gula melaka. Roll again and make into small balls. Repeat till all dough finish.

Pepared a pot of water to boil and place the balls into the boiling water.Wait till they float to the surface of the water. ( means cook)

Remove and roll over the fresh grated coconut and mix well.

Best served warm.

Steamed Sweet Potato Kuih

Ingredients:

300g orange sweet potatoes

150g tapioca flour

100g sugar

300 ml tick coconut milk

1/2 tsp salt

some small chinese tea cup or aluminium tray

Coating:

1/2 grated coconut, white parts only

1/2 tsp salt

METHOD

1. Peel, wash and cut sweet potatoes into chunks. Steam with high heat for 15 - 20 minutes until very soft.

2.Smash sweet potatoes and pput into a cake mixer, add tapioca flour, sugar and beat until very smooth and fine. Slowly pour in thick coconut milk, salt and mix into very smooth thick batter.

3. Strainer the batter and pour batter into small chinese cups or tray and steam with high heat for 15 mins until cooked.

4. Leave to cool before removing them from tea cups or cut into small pices and coating with coconut (Mix white grated coconut with salt).