Sweet dish that tingles my mind on "Happy Childhood Memories" flipping into movie snippets. Sometimes, we just want to freeze those smiles, words and actions to remember your loved ones while growing up. Unfortunately, video-camera weren't available then!
This dish usually seen on the table during tea-time, handmade, piping-hot and oozing palm sugar sweetness coated in heavenly fresh coconut.
Peranakans' invented plentiful of tasty dishes combining Chinese and Malay cultures. Better called in Asia as "Babas" were namely Chinese influential trader' descendants found in various parts of Malaysia such as Malacca and Penang. Over time, plentiful migrated to Singapore.
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Ondeh Ondeh, traditional Peranakan dessert available in Southeast Asia namely Malaysia and Singapore. As i was growing up, grandma used to say this dish was better known as "Kuih Buah Melaka".
In Covid times, most of us in the world today are naturally spending 24 hours of time at home, I've decided to work on simplifying these recipes for easier adaptation across the world.
Ingredients:
240 grams glutinous rice flour (2 cups approx)
150 grams palm sugar (1.5 cups approx)
120ml hot water
150 ml pandan juice (4 pandan leaves required) or
1 tbsp pandan liquid colour & 2 tbsp green pandan flavour paste
2 tbsp castor sugar
1 tbsp cooking oil
50 ml coconut milk approx
200 grams grated coconut (Frozen/Fresh)
Filling Preparation:
2 blocks of palm sugar, diced into small cubes
Set aside
Pandan juice Preparation:
4 pandan leaves, 100 ml water
Blend together, use a strainer to sieve and drain liquid into a clean bowl
If pandan leaves are not available, swap it with 1 tbsp pandan liquid colour & 2 tbsp green pandan flavour paste, 50 ml water , mix well, set aside.
Dough Preparation:
Add rice flour into a clean deep base bowl.
Add 120ml hot water, mix well till crumbs form.
Add pandan juice little by little till color changes to green, crumbs still remain.
Add 1 tbsp oil and 2 tbsp castor sugar, mix well into crumbs.
Now for the dough, add coconut milk little by little till dough forms like a pastry dough.
As per picture above, it will be form into a round ball.
As per picture above, form small round balls and create a well in the center to place palm sugar cube. Gently, pinch all sides to close off palm sugar in the centre.
The turnout should look like the next picture for a quick idea.
Note, doesn't have to be picture-perfect round balls!
Start boiling water in a saucepan like the video above.
One bubbles are seen above, use a sieve to place these balls into boiling water.
Once cooked, green balls will surface up instead of sinking.
Again, let's use a sieve to remove from saucepan and move to a clean plate.
In a separate plate, spread grated coconut evenly for coating.
Once green balls simmered heat down, place each ball on the grated coconut to coat it well.
Transfer to clean plate, serve and don't forget to enjoy "Oozing Ondeh Ondeh"!
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