It is Monday and time for another Muhibbah Malaysian Monday. This time I am bringing Ondeh-Ondeh, a Nyonya (Straits Chinese) tea time favorite, to the round-up. These delightful furry balls are a joy to eat as they have a little surprise in them. They explode with sweet melted palm sugar in your mouth when chewed! It is always fun to watch the “unsuspecting” eating this for the first time.
Before we move on to the recipe, I am very excited to tell you that Roti n Rice has been selected as the Foodista Food Blog of the Day for July 11, 2011. Rose Berry Agar-agar will be featured on the Foodista homepage for 24 hours. Please do check it out. Thank you all for your continued support.
There are two versions of Ondeh-Ondeh. One is made with just plain glutinous rice flour while the other has a little sweet potato added to the dough. It is usually scented with pandan (screwpine) juice and rolled in fresh dessicated coconut. As I was not in the mood to try to extract the pandan juice from the pandan leaves and I do not have pandan essence with me, I decided to flavor the dough with a teaspoon of vanilla instead. Fresh grated coconut is not something easily found here in the north and so I used dried dessicated coconut. I toasted the coconut to bring out its fragrance.
- 1 small (8oz/225g) sweet potato, cubed
- 1 cup (125g) glutinous rice flour
- ¼ tsp salt
- ½ tsp vanilla or pandan
- 3 tbsp water
- ½ cup (3.5oz/100g) shaved palm sugar or brown sugar
- ¾ cup (60g) dessicated coconut
- Dry fry dessicated coconut until lightly brown, about 3 to 4 minutes. Remove and place in a shallow bowl. Set aside.
- Place sweet potatoes in a steamer and steam for 10 minutes until soft and mashable. Remove and place steamed sweet potatoes in a large bowl. Mash sweet potatoes with a potato masher. Add glutinous rice flour, salt, and vanilla. Mixed well and knead until a soft pliable dough forms.
- Divide dough into 16 equal portions and form into balls. Flatten a ball of dough in the palm of your hand into flat disks of about 2-inch diameter. Place a teaspoon of palm sugar in the center. Gather up the sides and seal well to form a ball of about 1-inch diameter . Roll between your palms until ball of dough is smooth. Place on a plate. Repeat with the rest of the dough.
- Bring a medium sized pot of water to boil. Gently drop in formed ondeh-ondeh. Reduce heat to medium and allow ondeh-ondeh to cook until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon.
- Drop onto fried coconut one at a time to coat.
- Serve warm or at room temperature.
I am sending this to Sharon for Muhibbah Malaysia Monday #13.
Enjoy…..and have a wonderful day!