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Monday, 23 July 2012

Onde Onde.... in purple !

The last time I made Onde Onde was when I am in my teenager's time if I am not wrong.  And at that time, I am still staying in Kampar, my hometown and as I can easily this delicious snack in the wet market or at the road side stalls.

As I have long never eaten this sweet delicacy, one day when I was in the pasar malam (night market), I saw this lady selling with just a tray of beautiful looking green on onde onde.  She claimed that these were made homemade.  It is so beautiful big green balls coated with coconut shreds.  I just can't help it but asked for 4 pieces (I think it is about RM1.00).  So the first thing I reached home, I took one and bite a small bite into my mouth..  oh my.... I couldn't even want to swallow in and spit it out.  It is so "ngan ngan" (too chewy and gooey).  It doesn't even taste like the one I had way back in my hometown kind of Onde Onde.  

I want to make my Onde Onde where the ratio of sweet potato is more than the glutinous rice.  This is called authentic onde onde.  Some people doesn't even know that Onde Onde were made with sweet potato and thought it just uses the glutinous rice!   

I stumbled upon some Purple Sweet Potato in G Hypermarket and was so happy as it is quite difficult to get this purple ones.  Though not much left on the shelf and a bit of wrinkle already, I go ahead to buy a few though haven't had any idea what to do with it.

Now, here with my Purple Onde Onde......... real delicious Onde Onde with sweet potato!  This is what I called Onde Onde!!!  And this is the recipe I want.


Onde Onde
Recipe sourced from maameemoomoo
 
Skin
180g sweet potato, steamed and mashed
50g glutinous rice flour
20g tapioca or corn flour
25g sugar
30-45ml water, depending on the dough

Filling
80-100g gula melaka (palm sugar), chopped fine

Coating
1/2 young shredded coconut + pinch of salt, steamed for 5 minutes


Method
1.  Mix in all skin ingredients and knead into a smooth dough.  
     (It is better to mix in the water bit by bit as it all depends on the dough)

2. Divide into small balls  (I weight about 25g per balls) and wrap in filling.

3. Boil a pot of water and once it boiled, put in balls into boiling water.  Once the balls
     float up, dish out and roll it into the steamed coconut shred  and fully coat all over.



    The melted palm sugar oozing out............. ooh this is what I called Onde Onde!!!




      About 13 pieces.....


9 comments:

  1. Wow they look pretty and delicious! I haven't had them in a long time especially with fresh coconut.

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  2. 13个份量而已啊!
    幸好我来得早!O(∩_∩)O

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  3. Excellent Working Dear Friend Nice Information Share all over the world i am really impress your work Stay Blessings On your Work...God Bless You.
    Latest news
    Pakistan News

    ReplyDelete
  4. How beautiful!! I learned about Onde Onde after I started blogging, and ever since I learned for the first time I've been curious. Yours look so delicious!!!!! They look so pretty!

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  5. These are so interesting! I've never worked with many of these ingredients. They're really beautiful.

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  6. I love the color. I have never tried anything like this before, I am very intrigued!

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  7. Aww, u made me craved ondeh ondeh now. Missing the burst of gull Melaka in the mouth!

    Gorgeous photos, Mel. :)

    Ps. Glad u liked the recipe!

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  8. Hi Mel, your ondeh ondeh look sooo good. Love the purple color, look so pretty.

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