It's been awhile since I've acknowledged my Malaysian Heritage in my blog entries. I'm extremely proud to be Malaysian...I love it for all its unique features and the many opportunities it's given me in terms of exploring cultures and most importantly; palate and flavors! The countless Indian spices, numerous Malay delicacies and impressive cooking techniques from the Chinese. Imagine all of them assimilated into one... and you have = Malaysia. Through the many centuries of living amongst other races; we've learnt to appreciate and incorporate various culinary inspirations to create authentic "Malaysian" dishes of our own.ONde-Onde (pronounced: ohn-day, ohn-day)
I'm not certain how the name "onde-onde" came about...but I'm pretty sure it's origins are Malay. My sister and I used to call them "bombs".....i vaguely remember the reason being how they "exploded" with sweet syrup from the center in every bite.
I took a 2 hour hunt in search of freshly grated coconut and returned home with none. I was disappointed to find that EVERY asian store I came across only stocked frozen strips of coconut, "You want GRATED?....you buy dessicated!" said the Vietnamese lady. And so I did.Yan; my most dearest bestest buddy in the whole wide wide world! brought this to my attention. An ingenious idea by Carnation; coconut flavored evaporated milk! YAY!!! Good riddance to unhealthy portions of coconut milk + cream; I have found my waistline-friendly substitute.
10 oz sweet potato peeled, cooked and mashed
2 1/2 cup glutinous rice flour
1 tin Coconut flavored evaporated milk
250gms desicated coconut (use freshly grated ones if you're lucky enough to find a bag)
3 pandan (screwpine leaves)
1 tsp salt
1 large chunk of gula melaka (Coconut palm sugar) chopped roughly
Blend pandan leaves with 1/3 tin of evaporated milk till leaves are complete ground. Mix mashed potatoes, flour and pandan mixture in a large bowl and knead till it form a workable dough. Add a little more milk if needed. Pour excess milk in a large deep bowl and empty the bag of dessicated coconut in. Sprinkle in the salt and toss well to combine.2 1/2 cup glutinous rice flour
1 tin Coconut flavored evaporated milk
250gms desicated coconut (use freshly grated ones if you're lucky enough to find a bag)
3 pandan (screwpine leaves)
1 tsp salt
1 large chunk of gula melaka (Coconut palm sugar) chopped roughly
Make onde onde balls by rolling them into tiny balls and pressing a piece of palm sugar into the center. Pinch the sides to close and roll them back into shape. Cook onde onde in batches of 6-8 balls in boiling water over the stove on medium heat. They float up when they are cooked. Strain and coat with coconut. They are best eaten warm.
*sigh* How I wish I found grated coconut...it would have been sensational!I was tempted to grab a fresh shell and grate it with a fork myself! *sigh* desperation does these things to you. *laughs*
Skip " mixing excess milk + coconut" step if you're using it freshly grated. I did it to help moisten the dry dessicated coconut grains.
Posts
8 comments:
I love onde onde! esp sweet potato onde onde! When I was in Perth, I used the frozen one .. and seriously they aint that bad at all~ Hehehe..yr onde balls look so firm .. Yr good at rolling em~
Hi, These little sweet balls are adorable. In Brazil we make many varieties of tiny little sweet balls like this ones... and many flavors... In regarding the name, I don't know if I'm correct but "onde" in portuguese means "where is it?". So maybe means "looking for the sugar piece inside". Did Malaysia have any Portuguese Colonization in the past?
That looks great! I'll give it a try at home =) Great pictures.
I love Malaysian food, though haven't tried all that many and this looks quite good. I'm trying to find an authentic recipe for laksa, or preferably just one that has the same flavour as that at Satay Delights from uni (UNSW)!
Tried making Onde Onde once, the traditional style, not with sweet potato. It was okay, but when I tried rolling the dough unto the gula melaka, it started to melt (must be the heat of my hands) and end up with some real fine mess of it (though not all was a complete failure, maybe like out of 10, 3 way ruined) but all in all it tasted great...am still wondering how to keep the gula melaka from melting when i'm rolling it? Maybe cut it up and freeze it first?
awww wat a bummer haha... but still taste good i bet
michie: lol thanks :) i soaked the coconut overnight in evaporated milk. it turn out awesome! almost as good as freshly grated coconut ;)
yuki: i will :)
xenia: WOW! it could possibly be portugese then! It must have originated from "Melaka"- a state in Malaysia. We still have quite a number of portugese people living in Melaka up to date. WEE! i learnt something new today! hehe.. ty :)
tubby: haha thanks :) erm....laksa...satay delights...haha >< i dont think I have one; but youre welcomed to try the laksa recipe i have in my archive :)
Qua: erm...no..i had that problem about an hour after I left the rolled onde onde balls stacke don top of each other. but they still turned out alright. I chopped the sugar really quickly and picked them up briskly without touching them much. I guess the heat from our fingers melt them too.
babe-kl: haha yea it did..the dessicated coconut+ evaporated milk was ingenious! *laughs*
hi yin,kip up the good work** avoid using corn oil or saf/sunflower oil coz high(69-77%) of polyunsaturated fat(trans fat)Use instead olive 9%/palm 10% or coconut oil(2%) Eating too much polyunsaturated oil open the doorway for disease.
hi...tats really gud to see inde onde in yellow/...by d for fresh grated coconut....i do ..i use fresh coconut strips n grind...dunt grind too long...u will get grated ...
Post a Comment