Скачать с ютуб Ondeh-Ondeh Gula Melaka(Nyonya style) в хорошем качестве

Ondeh-Ondeh Gula Melaka(Nyonya style)

Ondeh-ondeh is popularly known in Malaysia, Indonesia & Singapore. This dessert or snack is simple to prepare, it is made of pandan leaves, pucuk manis leaves (star gooseberry), this combination give darker green color & sweet fragrant texture with the mixture of glutinous rice flour, rice flour, mashed sweet potatoes which is filled with grated Gula Melaka & coated with steamed grated coconut. The burst of Gula Melaka on the first bite will give the thrill that you won’t want to stop after one bite. Ingredients:- 1. 200gm Glutinous Rice Flour 2. 35gm Rice Flour 3. 110gm Mashed Sweet Potatoes 4. 1 Handful Pucuk Manis Leaves 5. 6 pcs Pandan Leaves 6. 200ml Water 7. 1 ½ tbsp. Cooking Oil 8. ½ tsp. Cooking Salt 9. 2 tbsp. Toasted Sesame Seed(optional) 10. 2 pcs Palm Sugar(Gula Melaka) 11. 1 Whole Grated Coconut Preparation Coloring juice: • Blend 6 pcs of Pandan leaves & pucuk manis with 200ml of water. • Squeeze the mix out using a cheesecloth or strain to get the juice. *Unable to obtain the above leaves, artificial green coloring can be use. Coconut Coatings: • Steam coconut with 2 pandan leaves. • Add 2 or 3 pinch of cooking salt(mix evenly). • Steam for 15 mins, then removed and leave it to cool down. *Steamed coconut to avoid it from becoming stale. Dough: • Mix glutinous rice flour, rice flour & mashed sweet potatoes till become crumbly. • Add in cooking oil, salt and gradually pour the coloring juice. • Knead mixture to form a soft, smooth and non-sticky dough. • Cover & rest the dough for 15-20 mins. Palm Sugar fillings: • Use a cheese grater to grate palm sugar & shape it into a tiny balls( ¾ tsp). Ondeh-Ondeh balls: • Pick some dough, shape & roll into a marble ball 6-7gm each. • Make a cavity & fill with palm sugar. • Close & seal the cavity securely & place on a plate. • When sufficient balls are ready, add into boiling water. • Once the balls start floating on the water surface. • Dish out after 30-40 secs & gently tap the ladle on paper towel to remove access water. • Place the ball on steamed coconut, roll & coat evenly. • Finally, sprinkle some sesame seeds on the Ondeh-ondeh before serving.