Sunday, 12 February 2006

Ondeh Ondeh (元宵节)

The 15th days of the Chinese Lunar New Year is also known as Yuan Xiao Jie ( 元宵节). On this day, every household gets together to enjoy reunion dinner, new year goodies as well as the most important item Tang Yuan (汤圆). But  instead of making the traditional Tang Yuan (汤圆), Rey and I actually re-create it into Ondeh Ondeh which also make use of glutinous rice flour, Gulua Malaka (椰糖) filling but these are eaten "dry" so we coat them with fresh desiccated coconut.



The purpose of eating Tang Yuan is to symbolize reunion among family members. So if you are planning to make some why not consider to make this dry version which is easier to eat too. 

Ingredients:
300g Glutinous Rice Flour
1 Heaped Tablespoon Cornflour
Pinch Of Salt
210ml Water
1.5 Teaspoon Pandan Essence
1 Packet Fresh Desiccated Coconut
150g Gula Melaka, finely grated and mixed with 1 teaspoon sugar
1 Long Sweet Potatoes (steam, peeled and mash)

Methods:
1. Mixed 1/2 teaspoon of salt and some pandan leave on the desiccated coconut and steamed over high heat for about 7 minutes. Remove and set aside.
2. Boil cornflour with 85ml of water over low heat, stirring until almost transparent.
3. Stir mixture immediately into the glutinous rice flour and gradually add in the pandan water to form a paste.
4. Next add in mashed potatoes until everything is well mixed together.
5. Place dough on a flat surface, rub well to form a smooth dough.
6. If dough is too soft, add in some extra flour.
7. Divide the dough into 4 parts, roll each part into a longish roll and cut into 12 pieces.
8. Keep uncut dough covered with a piece of cloth.
9. Roll and flatten the cut dough then wrap it with 1/2 teaspoon of coconut sugar then pinch the edge together.
10. Make sure the sugar is securely enclosed, gently roll between your palms to make a smooth round ball.
11. While preparing the balls, bring a big pot of water to boil.
12. Put about 10 balls into the boiling water and boil until each ball float onto the surfaces and keep boiling for another 2 minutes to dissolve the sugar.
13. Remove each ball with a strainer, dab strainer over dry cloth then roll ondeh ondeh in prepared desiccated coconut.
14. Continue with the dough until everything used up.

Notes:
It is very important to keep the balls well sealed to prevent cracking while boiling.

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