Ondeh ondeh is one of my favorite Nyonya food. I love ondeh ondeh, yummy yummy! Beside pulut tatal (pulut tekan), this was another food prepared by my wife for a function organized by Lapis Lazuli Light (Malaysia) a few months ago.
The following is the recipe of ondeh ondeh. If you feel it is too sweet, you may cut down the weight of gula Melaka. (The photographs shown are just indicative)
A) Skin:
- 250g sweet potatoes
- 200g glutinous rice flour (sifted)
- 50g pandan juice
- 100g coconut milk
B) Filling:
- 200g gula Melaka (palm sugar) (chopped)
C) Coating (mixed, steam for 5 mins)
- ½ grated white coconut
- ½ tsp salt
D) Method:
1. Peel and cut sweet potatoes into small pieces. Steam with high heat until very soft. Put sweet potatoes into a mixing bowl and mash
2. Add in glutinous rice flour, pandan juice and mix well
3. Add coconut milk and knead until it form a soft dough
4. Form small balls with the dough and fill a little filling inside and seal up
5. Put into a pot of boiling water and boil until it floats up. Dish and drain. Coat with grated white coconut. Serve hot or cold
A)皮料
- 番薯：250g
- 糯米粉：200g (过筛)- 香兰叶汁： 50g
- 椰浆：100g
B)馅料
- 椰糖：200g(切碎)C)沾料
- 去皮白椰丝：1/2粒（椰丝和盐混均蒸5分钟）- 盐：1/2茶匙
D)方法
1.番薯削皮，切薄块，大火蒸至熟软，取出，放进钢盆内，压烂成泥2.加入糯米粉和香兰叶汁拌均
3. 慢慢加入椰浆搓至光滑粉团
4.把粉团搓成一粒粒的小球，然后包上馅料
5.把粉团投入已煮开的滚水中，煮至粉团熟及浮上水面，捞起，沾上白椰丝，即可食用
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