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! 😎