Showing posts with label boiled. Show all posts
Showing posts with label boiled. Show all posts

Wednesday, April 10, 2013

Purple Sweet Potatoes Ondeh-Ondeh / "Buah Melaka" ( Glutinous Rice Ball With Palm Sugar )

Ondeh-Ondeh
Ondeh-ondeh is also known as Buah Melaka by the nyonya peranakans. You can easily find it at wet market, coffee shops or stalls along the roadside in the morning.Also, there's a stall at Jonker Street selling ondeh-ondeh freshly at night. 

This cute sticky,soft chewy little balls filled with sweet palm sugar ( gula melaka) and coated with freshly grated young coconut.

There're varieties of ondeh-ondeh. There's sweet potato ondeh-ondeh, pumpkin ondeh-ondeh and original pandan flavor. Usually you can find the original pandan flavor that's a  little green color balls, which used glutinous rice flour, pandan juice(pandan paste) and green coloring ..

I made the original flavor ondeh-ondeh and found it a little bit dense.I'll keep finding the good original flavor recipe, meanwhile, let me share with you this purple sweet potatoes ondeh-ondeh..that I made a couple of weeks ago..

Do not eat this while it's still hot, the palm sugar syrup will burn your tongue.
Pop it into your mouth when cooled and closed your mouth when you chew it , otherwise, the syrup will burst out.

Here's the recipe from Jeannie .

160g glutinous rice flour
10g tapioca flour
120g sweet potatoes, steamed and pureed
80-100g pandan water (boil 300g water with 2 pieces of pandan leaves)
100g gula melaka (palm sugar) - roughly chopped
150g white grated coconut


Method:

Steam white grated coconut with 1/8 tsp salt for 10 minutes.
In a large bowl mix glutinous rice flour, tapioca flour and mashed pumpkin together, slowly add 80g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.
Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again. 
Bring a pot of water to a boil and drop the little dough balls into it. 
When they float to the surface and let it boil for another 2-3 minutes.
Remove them with a slotted spoon and shake off excess water.
Roll the cooked glutinous balls over the white grated coconut.
Served warm or at room temperature.


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Sunday, September 4, 2011

Sweet Corn Mooncake Jelly

Mooncake Festival is around the corner.
We are not really fancy with the traditional mooncake.But, I'm curious about mooncake making, so I attended "hands on making traditional mooncake class" by chef Alan Ooi.
Now I know step by step on how to make traditional mooncake,but I haven't make any traditional mooncake yet....lols
We prefer Jelly Mooncake.We can eat a lot of it. I made several flavours , but I'm sharing one of Alan Ooi's recipe, Sweet Corn Jelly Mooncake. Makes about 12 pieces Jelly Mooncake.
Here's the recipe:

Ingredients:  
Jelly Egg Yolk :
 (A)
160ml water
25 gm caster sugar
1/8 tsp salt
1/4 tbsp(2gm) agar-agar (jelly)powder
1 piece pandan (screwpine)leaf

(B)
1 tbsp evaporated milk
1/2 tbsp custard powder
few drops orange colouring

Method:
Mix (B) and set aside.
Combine ingredients (A) in a pot and bring to boil.
Add in mixed (B), and turn off the flame.
Stir well and discard the screwpine leaf.
Strain the mixture and pour it into a round ball shape ice cube tray.
Leave aside to set.Once it set, take out from the mould for later use.

Jelly Filling:
 (A)
100 ml water
130gm sweet corn ( I used creamy sweet corn)
60 gm fresh milk
70 gm caster sugar
8 gm agar-agar (jelly powder)

(B)
150 gm coconut milk

Method:
Combine ingredients (A) in a pot, cook and keep stirring until it boils.
Add in (B), once it boils,turn off the flame.
Pour the mixture into a small cup, or tarts tin.
Allow to set slightly before placing in the prepared jelly egg yolk.
Leave aside to set.Once it set, remove from mould and set aside.

Jelly Mooncake Skin:
(A)
1100 ml water
25 gm agar-agar(jelly) powder
150 gm castor sugar
some green colouring

(B)
200 gm fresh milk

Method:
Combine ingredients (A) in a pot.Bring to boil.
Stir in ingredient (B), turn off the flame.
Pour some mixture into a mooncake jelly mould, about 3/4 full.
Allow to set slightly before placing the prepared jelly filling.Set aside to set.
OR,
Pour some mixture into jelly mooncake mould, about 1/2 full.Let it slightly set, place the jelly filling.
Fill the mooncake mould with the remaining mixture.
Leave aside to set.
Chill well before turning out to serve.

Hands on class with Chef Alan Ooi



Tuesday, June 7, 2011

Alkaline Dumplings

This alkaline dumplings can be serve with kaya(egg custard), or coconut sugar.My mom used to serve this with plain coconut sugar(gula melaka), or sometimes she will add some durian flesh into the sugar( I love this type the most).But, my friend suggested me to try this recipe  coconut sugar cook with coconut milk,and I found it delicious too.Thank you Ms Ang ,for this recipe,if you read this.Here's the recipe:

Ingredients:
1 kg glutinous rice,wash and soak over night.
3 tbsp alkaline water
5 tbsp cooking oil
Small bamboo leaves,soak overnight
Hemp string

Method:
Wash and drain the soaked glutinous rice.
Add in alkaline water and oil,leave aside for 30 minutes.
Wash the bamboo leaves.
Boiled the bamboo leaves for about 10 minutes,drain.
You can see here for how to shape tie the dumplings.
Boil the dumpling in plenty of water for about2 - 3 hours,until cooked.
Serve with kaya(egg custard) or coconut sugar(gula melaka).

Coconut sugar:
150 gm coconut sugar(gula melaka)
75 ml coconut milk
50 ml water

Method:
Cook the coconut sugar and water, until it's boiled.
Strain the mixture and cook again till thick.
Add in coconut milk, let it boil.
Remove from fire and serve with alkaline dumplings.


Monday, May 30, 2011

Nyonya Dumplings

Dumplings Festival is just around the corner.Many people buy or make dumplings themselves.For me, I make my own dumplings.There are many types of dumplings, like Nyonya dumplings,savoury dumplings,alkaline dumplings....but,right now, I want to share this Nyonya dumplings.Nyonya dumplings taste rather sweet than salty.The sweetness comes from candied melon.Here's the recipe from my mom:

Ingredients:
For filling:
1.5 kg ground meat,can use chicken meat
10 shallots,chopped
7 cloves garlic,chopped
80 gm coriander seed
1 tbsp white pepper
380 gm candied melon
15-20 mushrooms
3 tbsp dark soy sauce
3 tbsp soy bean paste(tauchu)

Method :
Wash the coriander seed,put in a tray and dried it under the sun.
Toast the dried coriander seed in hot pan until fragrant.Grind it until very fine.
(You can use ready made coriander powder, but I prefer to make it)
Soak mushroom until soft, cut into small pieces.
Chop candied melon into small pieces.
Heat 4 tbsp oil.
Stir fry chopped shallots, until fragrant.
Add chopped garlic,stir fry until golden brown.
Add in soy bean paste,stir fry again,when it looks a little dry,
Add in chopped mushrooms,stir fry untill fragrant.
Add in ground meat,stir fry again.
Add in dark soy sauce and pepper,stir fry again.
Add in chopped melon,stir fry.
Lastly add in ground coriander,stir fry, until it becomes thick.
Dish up and set aside.(I normaly made this one day earlier)

How to make Nyonya dumplings:

Ingredients:
2 kg glutinous rice (divide it into 1.2kg and 800 gm)
2 packet  of bamboo leaves
some hemps strings
20 gm dried Blue pea flowers
500 ml water
41/2 tbsp oil (divide it into 3 tbsp and 11/2 tbsp)
5 tsp salt (divide it into 31/2tsp and 11/2 tsp)
Some pandan leaves cut into pieces

Method:
Soak the bamboo leaves overnight.
Boil 500 ml water, put in blue pea flower,let it boil for 1 minute, off the fire.
Let the blue pea flower sit in the water for 20 minutes, squeeze out the pulp,let it cool.
Wash 1.2kg glutinous rice and soak it overnight.
Wash the 800 gm glutinous rice, soak in the blue pea water( add more cold water to the blue pea water),overnight.

The next day:
Wash and drain 1.2kg glutinous rice,then add in 3 tbsp oil and 31/2 tsp salt.Set aside.
Wash the 800 gm glutinous rice,then add 11/2 tbsp oil and 11/2 tsp salt. Set aside.
Wash the bamboo leaves and boil it for 10 minutes,drain.(can be done 1 day earlier,make sure the leaves soak in water,so it won't dry)
Fold bamboo leaf into a cone and fill with 1 tbsp glutinous rice, make a hole and fill in 11/2 tbsp filling,top with another 1/2 tbsp white rice and 1tbsp blue rice and a piece of pandan leaf.
Cover shape it into dumplings,tie it up with hemp string.
Boil water in a deep stock pot,3/4 of the pot.
Put the nyonya dumplings into the pot,fully covered with water.
Cover and bring to boil, lower the heat and cook for 3-4 hours untill cooked and soft.
(can use pressure cooker, cook for 40 minutes)
Remove and hang it, let the Nyonya dumplings dry.Serve.
Prepare for the filling.

Making the dumpling
Fold bamboo leaf into a cone shape.

Fill with 1 or 1/12 tbsp white glutinous rice.

Fill with the filling and pandan leaf.

Fill with 1/2 tbsp white glutinous rice and 1 tbsp blue glutinous rice.

Fold and tie up with the string.Ready to cook.

The cooked Nyonya Dumplings.