Ondeh Ondeh

ok decided to do Ondeh Ondeh its one of my favorite kuey. so search online and found this Recipe and gave it a try! my first time doing it!

Boiled the Sweet Potatoes till soft.

peel the skin off.

mashed them up

i got Pandan leaves and tried to use my hand to squeeze them but end up no juice so i use a blender to blend but the blender so lousy i have to use more water instead. ( PLEASE DO NOT try like me! because pandan juice will be VERY diluted.)

150g of potato starch flour & 30g of rice flour, end up i use MORE then this =( because turn out i've use MORE sweet potatoes that i should use. so end up the dough became super sticky and so hard to roll them! then i just randomly add in some more of the potato starch flour and rice flour.

i tbsp cooking oil

the Gula Melaka (Plam Suger) i brought.

i melt them up

Put the gula melaka in the center of the dough.

roll them up! i made 50 balls! eat till i SIAO!

then start to boil up the balls till it float means they are cooked.

use the Grated Coconut to roll all the cooked Ondeh Ondeh.

i place them on the tray so that its easier for me.

see the gula melaka? not melted =(

tataaaaaa!! my 50 Ondeh Ondeh! but am disappointed in it, because the skin is too thick and my gula melaka don't have the melt in your mouth feel =(

FYI, i cut my finger on this blade! scare the hell out of me can! i throw it in a pot and was doing my washing up, i forgot that i ; left the blade in there and slide myself =(

see!!!! so MUCH blood! i cry can =(

Ondeh Ondeh Recipe (Copyright by My Wok Life Recipes ps: i add in some info of my own too!)

Yields 50 bite-sized balls

Ingredients

200 gram of sweet potato, peeled ( i didn't weight mine =()

150 gram of glutinous rice flour (糯米粉) (i use potato starch flour & more then this)

30 grams of rice flour (粘米粉) (same here i cant remember how much i use)

1 tablespoon of cooking oil

A pinch of salt

150ml warm water

i use5 tablespoons of Pandan leaves juice (Optional)

For filling:

200ml of gula Melaka, semi-melted and diced into 5-cent big

For coating:

120 gram of desiccated white coconut

Method

1) Bring a pot of water to a boil on medium heat. Boil sweet potato till soft. Drain and place in a large mixing bowl. Finely mashed.

2) Add glutinous rice flour, rice flour, salt and oil into mashed sweet potato. Add in warm water in batches. Get your child to help adding it a little at a time with a tablespoon while you knead till a dough is formed.

3) If you choose to cook this ondeh-ondeh in green, add the green essence or colouring and continue kneading till well combined with the entire dough.

4) Place a 50-cent big of dough in your palm and roll into a ball (I've gotten my girl to help un this part). Then flatten the ball and make a well in the centre with your finger tips. Fill a dice of gula Melaka in the well, pinch the opening together to seal it, and then, roll into a ball again.

Enjoy the bonding moment with your child(ren) and repeat step with the rest of the dough.

5) Bring a large pot of water to a boil on high heat. Place ondeh-ondeh balls into the boiling water, one by one. Reduce heat to medium-low fire, simmer the balls till float once they are cooked. Stir the balls occasionally to avoid sticking.

6) Remove and drain ondeh-ondeh balls from water. Place balls into a bowl of grated coconut and gently coat the entire balls. Best served warm and enjoy the oozing sweet sensation of gula Melaka filling in your bites!