Tuesday, November 5, 2013

Ondeh-Ondeh

04.11.2013 - Batam.  Ondeh-Ondeh is wellknown in the region of Melaka as one of Melaka state Nyonya Kueh.  They called it " Buah Melaka" literally sounds like "Fruit of Melaka".  Ondeh-Ondeh is a traditional rice cake that made out of glutinous rice flour with "Gula Melaka" filling and lastly coated with grated coconut.  In fact this traditional cake or kueh is famous and very common throughout Malaysia, Brunei & Singapore and in Indonesia as well, the Indonesian called it "Klepon".  Ondeh-Ondeh can be eaten as finger food for coffee or tea break, breakfast on the go or as a classic dessert.

Ondeh-Ondeh is my childhood favourite and it is still my favourite till to day.  I love anything with grated coconut!! and so including this kueh of how it looks and taste like.  I do not know why it took me so long to make my own Ondeh Ondeh! Maybe from where i stayed all those years no problem in getting them either in Brunei or Malaysia.  Since i moved here in Indonesia, life is different, i don't go out as often and I dont really know where to get this kueh like i used to in Brunei or Malaysia.  So maybe this is the reason why its encourage me to make my own to make things easier my way when i crave for one! Here it is my very first Ondeh Ondeh making, and it was yummilicious!!

It's kind of fun eating Ondeh-Ondeh, when you bite to the center of the round ondeh ondeh, you will get that melted sugar gula melaka melting out from the Ondeh Ondeh. so be careful when biting it a little at a time instead of one whole into your mouth, you will get the sugar dripping out from the ondeh ondeh, so be careful when you eat, otherwise you will get yourself dirty from the sugar all over your clothes or floor :)



INGREDIENTS:-
200 g Glutinous Rice Flour ( Pls do not used Rice Flour, its Glutinous Rice Flour, they are different )
180ml water ( water including pandan juice from Pandan leaf extract )
6 Pandan Leaf
a drop pandan paste for greener color, optional
75 g Gula Melaka/Gula Merah/Gula Jawa, chopped into small cubes
1 cup freshly grated coconut ( steamed )
1/2 teaspoon salt

METHOD:-
1. Pour water to steamer or wok to steamed grated coconut with little salt. Mix it well and steam the mixture for 15-20 minutes.

2.  Place the glutinous rice flour in a mixing bowl and slowly add the pandan water and if you use a pandan paste you may add it during this process.  Mixing with your hands. Stop adding water when the dough forms a ball that pulls away from the sides of the bowl but doesn't stick to your hands.


3.When working with the dough, cover your hands in flour to prevent it sticking to your fingers. Pull off about 1 teaspoon of dough and flatten into a disc. Place a small cut of gula melaka sugar in the middle. Fold up the edges and seal completely. Roll into a ball with the palms of your hands. Place on an oiled plate. Repeat until all the dough or sugar is finished.



3. Heat a large pot of water until it starts to boil. Prepare a large bowl of cold water. Combine the grated coconut and salt on a plate.

4. Drop the balls one by one into the boiling water, making sure not to overcrowd the pot. When they float to the surface, let them cook for one more minute.

5. Remove the balls with a slotted spoon and dunk them in the cold water. When they are cool, remove and drain well before rolling in the coconut-salt mixture. Serve immediately.




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