Saturday, August 6, 2016

紫薯椰丝糯米球 Purple Sweet Potato Onde Onde

After the successful attempt on making pulut udang rempah, we went on to make the sweet potato version of onde-onde to further the mood of making traditional kuehs. This is one great recipe bookmarked from Mimi Bakery House which I been wanted to try out. Am glad to have finally done it as the texture of the glutinous rice ball is so tender and combine with the popping of sugar syrup is simply wonderful!
自从昨天顺利的制做干虾糯米卷后,我们又连续制做另一份传通糕粿来满足那忽然激起的糕粿热潮,而做了一道紫薯本版的糯米球糕。其实,我老早前在Mimi Bakery House 博客里看到她分享的这道食谱后,心里早已打算尝试,就是一直没机会。很开心终于有机会做上了这份好好吃的糯米球糕点,制做出来的糕点Q软即香甜,尤其是那糖浆爆发在嘴里的感觉真棒!

Will certainly make this again soon. Thank you Mimi Baker House.
我一定会再次尝试制做这道糕点。谢谢您 Mimi Bakery House

Purple Sweet Potato Onde Onde

Ingredients 材料
225g Purple Sweet Potato 紫薯 
225g Glutinous Rice Flour 糯米粉
15g Castor Sugar 细糖
110-125g Cold Water 冷水

120g Gula Aren / Palm Sugar 椰糖 (chopped切碎)

200g Fresh Grated Coconut 鲜嫩椰丝
1 Tsp Salt 盐
3 Pandan Leaves 香兰叶

Method 做法

Combine grated coconut and salt (C) into a steaming tray place with cut pandan leaves. Steam over low heat for 10 mins. Set aside.

Cut sweet potato into chunks and steam it under high heat for 25-30 mins until softened. Remove from heat and mashed.

Transfer mashed sweet potato into a mixing bowl and add glutinous rice flour and sugar to mix. Gradually add in water while kneading the mixture into a soft dough. Cover the bowl with cling wrap.

Scoop a teaspoon of dough and roll into small ball. Use the thumb and lightly press into the center of the ball to make a pouch. Place 1/2 tsp of gula aren in the center. Seal and gently roll it back into a ball.

Repeat the same process until all the dough has been used up.

Bring a medium sized pot of water to boil.

Cook the onde onde in the boiling water in batches.  When the onde-onde floats to the surface, continue cooking for another minute.

Use a slotted spoon to remove the cooked onde-onde from the pot and immediately coat it with the steamed grated coconut.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.  

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