Friday, 17 October 2014

Pumpkin Ondeh-Ondeh 南瓜椰丝球 (中英食谱教程)

Yum

Ondeh Ondeh, a traditional Malay and Nonya Kueh which is made of boiled glutinous rice balls filled with gula melaka and coated with grated coconut is like the Asian version of a Molten Lava Cake. As you bite into these chewy glutinous rice balls, the melted gula melaka will ooze out and lingers in your taste buds with sweetness and fragrance. It is usually made in pandan or sweet potato flavour. To support the pumpkin LTU event this month, I have made it in pumpkin flavour. My little boy who is not a fan of pumpkin, loves this kueh so much that he ate 9 pieces at one go! :)


Pumpkin Ondeh-Ondeh  南瓜椰丝球
(adapted from Echo's Kitchen)  

Ingredients:

For the Skin:
200 gm glutinous rice flour 
200 gm mashed steamed pumpkin
1 tbsp tapioca flour
1/2 cup water
a pinch of salt

Fillings:
120 gm of chopped Gula Melaka/Palm Sugar

Coating:
250 gm grated coconut
1/4 tsp salt





材料:

粉团:
200 克 糯米粉
200 克 南瓜泥
1 tbsp 菱粉/木薯粉
1/2 cup 水
一撮盐

内馅:
120 克 切碎的 马六甲椰糖 

其他:
250 克 椰丝
1/4 tsp 盐





Methods 方法:

1. Prepare pumpkin of about 350g. Peel, chop, steam and mash the pumpkin and weigh out 200 gm of the mash and set aside. (I used my Brandt steam oven to steam one whole pumpkin for 25~30 minutes and weigh out 200g to use for this recipe.) 
1。首先把大约 350克的南瓜去皮切块蒸熟,压成泥。然后称出200克备用。(我用蒸炉以25~30分钟蒸整粒南瓜再量出200克来做这个食谱。)




2. In a big mixing bowl, sieve 200 gm of glutinous rice flour.
2。把200克的糯米粉过筛在一个大盆里。



3. Whisk together 1/2 cup of water, a pinch of salt and 1 tbsp of tapioca flour, heat it up with medium heat on the stove and keep stirring until it turn translucent.
3。把1/2杯水,一撮盐和1 tbsp的菱粉/木薯粉混合,中火加热,不断搅拌至透明状。




4. Quickly pour it into the flour, knead together with the mashed pumpkin to form a dough, add more mashed pumpkin if needed, cover the dough with a piece of clean cloth to prevent dryness.
4。快速把浆糊倒入糯米粉里,和南瓜糊一起和成一个粉团,用一块干净的布盖着避免干裂。



5. Chop the palm sugar into smaller pieces, the smaller the better.
5。把椰糖切碎,越小块越好。



6. Blend together 1/4 tsp of salt and grated coconut, steam it for 5-10 minutes or microwave it for 1 minute. Let cool.
6。椰丝混合1/4 tsp盐,微波炉里转1分钟,或者蒸5-10分钟。冷却备用。




7. Divide the dough into small portion and roll it into small balls with your palm, around 2 cm in diameter, flattened it with your palm, and use your thumb to lightly press in the middle to form a shallow dent. Place about 1/4 tsp of palm sugar in the center, pinch to seal the ball and roll it into a ball again using your palm.

7。开始搓丸子,把粉团揪出大约汤圆大的小剂子,搓圆,压扁,然后用拇指稍微压中央,成一个浅浅的凹坑,包入椰糖,搓圆。




8. Bring a pot of water to boil and drop the balls into boiling water, cook for about 2 minutes or until the balls float to the surface and cook for another 1 minute.
8。煮滚一锅水,然后把丸子入锅煮大约2分钟左右至浮出表面再煮多一分钟




9. Remove the cooked balls with a strainer, and roll it in the grated coconut until fully coated.
9。捞出滴干水份,裹上椰丝。就好了。




Note 
注:
Do not cook too many pieces at a time, the balls may stick together. 10-12 pieces at at time is ideal.
一次最好不要煮太多粒丸子,以免粘黏。




Love the gula melaka which literally bursts into your mouth when you take a bite, YUM!!! 



 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by
 and hosted by Eileen (Eileen's Diary).

 & co-hosted by Charmaine of Mimi Bakery House


Baking Taitai is the official endorsement for Tovolo Singapore, Click here to read more about it.

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

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12 comments :

Eileen Lee said...

Hi Cheryl, this is my favorite kueh and plan to do it again this coming Sunday.
Thanks for the detail steps and really an useful info to read on your blog.

Ann Low said...

WOW, this is also my favourite snack and I was looking at my old post just now, thinking to make this again too :D
Thanks for reminding, Cheryl :)

LY's Kitchen Ventures said...

Hey sis, I am planning to do this too! Your ondeh ondeh looks soooo mouth watering. Yums!

Luv Sweet and Savory said...

Pumpkin ondeh ondeh is a great snack to munch. Hee hee ... "all planning to do" ... so am I.

Kimmy said...

Hi Cheryl, I think you have the same recipe as the one I tried. It's good recipe and I like them very much.

Victoria Bakes said...

it's weird.. i hv all the ingredients but i never got to making ondeh-ondeh... how come ar? but since you make such nice ones, i'm gonna count on you for my afternoon snack.. woot!

向日葵葵 ~ Sunflower Grace said...

This is one of my favorite kueh. But I am running out of gula melaka to make this. Where do you usually buy your gula melaka in Sg? Those i have before were from Melaka.

Miss B @ Everybody Eats Well in Flanders said...

This is my favourite snack, I love ondeh ondeh, one of the must eat snacks when I am back in SG. Thanks so much for sharing your step-by-step tutorial and linking to MTR #3. =)

Jeannie Tay said...

That looks so yummy! I have not tried making ondeh ondeh with pumpkin before!

Cheryl - Bakingtaitai said...

Hi Grace, I got mine from Malacca, so far can't find good and pure ones in sg. The best is still from Malacca.

Jess Bakericious said...

this is nice, yummy!

Junho said...

Gula melaka from Malacca is the best. But i bought from Geylang Serai is also not bad. I am going to try using pumpkin to make ondeh ondeh.

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