Showing posts with label palm sugar. Show all posts
Showing posts with label palm sugar. Show all posts

Wednesday, April 10, 2013

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

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


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.


Tuesday, April 24, 2012

Nyonya Palm Sugar/Gula Melaka Layer Kuih

My imagination/plan of making this kuih is 8 layers only.When I finished mixing all the (A) and (B) ingredients, I realised that the (A) batter looks like not enough, so little.So, I weighed and mixed the (A) ingredients again, now it become double...haha
But, how come 10 layers??!!! Hahaha...I missed count ...lols.....while waiting for each layer to cook, which it took about 4 minutes, I watched drama  , I just couldn't stand there and wait, no patience at I walked in and out from living room to the kitchen...hahaha....end up I missed count and forgot each layer volume too....:P 
But, it still looks nice and tall, right?
The taste?? It's a bit toooo sweet for me, I should cut down the sugar, but I like the nice aroma of the gula melaka/ palm sugar.
I write down the original recipe here, you can cut down the sugar into half , if you don't like sweetingy thing.
And, also if you want  it tall, like in the picture, double the (A) ingredients and use 7 inch tin (mine 7 inch square tin)
60 gm rice flour  
30 gm green pea flour
100 gm caster sugar
30 ml thick coconut milk
200 ml water
1/4 tsp salt
some yellow colouring

60 gm rice flour
30 gm green pea flour
300 ml thick coconut milk

Syrup :
150 gm palm sugar/ gula melaka
200 ml water
3 blades pandan leaves (knotted)

To Make syrup : 
In a pot, add in syrup ingredients and cook over medium-high heat until the sugar completely dissolve.
Remove from heat,  leave  it cool .

Combine all ingredients (A) and strain well.
Combine all the ingredients (B) and add in syrup, strain well   .
Prepare 8 inch square tin , lined with plastic sheet or banana leaf. I lined mine with aluminium floil.
Spoon batters in tin on sequence of different colour at about 150ml each layer.
Cover and steam each layer for 4 minutes over high heat.
For the final layer, steam over high heat for further 15-20 minutes. 
Remove from heat and leave it to cool. Cut and serve.

Wednesday, October 19, 2011

Kuih Kosui

This is another recipe from Agnes Chang.She made pandan flavor, but I prefer gula melaka.Furthermore, my girls said " Mom, please don't do the pandan flavor again". You know what she meant....hahaha, my previous posts are all pandan
Probaly due to the alkaline water ( I used 1/2tsp only), my kuih kosui not springy enough, but I'm still happy with it.Homemade is the best....right?!
Oh, you can see the ingredients, there's a wet rice flour, what's the purpose? I really don't know.Or, if you know, can tell me?

*If you're using 8 inch steaming tray, steam it for about 40 minutes with high heat.

Ingredients :
180 gm wet rice flour*
50 gm green peas flour
30 gm tapioca flour
240 ml water
1 tsp alkaline water( I used 1/2 tsp)

240 gm sugar ( I used gula melaka)
540 ml water
3 tbsp pandan juice( I omitted this)
A little bit of green colouring( I omitted this)
1/2 young white coconut , grated
1/2 tsp salt

* wet rice flour:
105 gm rice flour mix with 75 ml water, kneaded .

Boiled ingredients (B), set aside.
Combine all ingredients (A) and mix well.
Mix in the ingredient (B)in the flour mixture and strain.
Use LOW heat to cook the batter until slightly thick.
Pour into a small tart mould and steam with high heat for about 15 minutes until cooked.
Leave to completely cool.
Steam (C) for about 10 minutes.
Take the kuih kosui out from the mould and coat with steam coconut before serving.

I'm submitting this post to Aspiring Bakers #12: Traditional Kueh ( October 2011) hosted by SSB of Small Small Baker.