[Updates: Recipe in both English & Chinese, also with cooking demo video now]
This popular Peranakan sweet treat, its traditional kueh (in Malay), looks deceptively complex to make, but in fact, it is easier than you thought. All you need is just some quick practicing to get a hang of it.
Just remember, the dough has to be moist and pliably kneaded to avoid tearing. Look at my recipe, you will be amazed by how easy you could make it to impress your guests during your party or as a treat to yourselves.
And, what else? Take this opportunity to bond with your kids. This easy kueh making session also creates fun and joy for the young ones.
Yields 25-30 balls of 1-bite sized
120 gram of sweet potato, peeled and thinly sliced or diced
100 gram of glutinous rice flour (糯米粉)
20 gram of rice flour (粘米粉)
100ml water (adjustable)
1 tablespoon of cooking oil
A pinch of salt
1/4 teaspoon of Pandan flavor essence or 2 tablespoons of Pandan juice, to add to the water (For some pandan aroma, but it’s Optional)
For pure Pandan ondeh without sweet potato:
150g of glutinous rice flour
30g of rice flour
150ml of pandan juice (blend with 6-8 leaves and water)
150g of gula Melaka, diced into 5-cent big
120 gram of desiccated white coconut
1/2 teaspoon of salt
3 Pandan leaves, tied into knot and lightly bruised
1/4茶匙香兰精 或2汤匙香兰叶汁 (加进水里，可选不加）
150克 香叶汁 (由7-8片香叶和水搅成汁）
1) Heat a dry wok over low fire, place Pandan leaves and let it sauté a little while before adding desiccated coconut. Let both the Pandan leaves and coconut sauté on the heated wok for 2-3 minutes. Stir fry occasionally. Sprinkle salt and continue to sauté till aromas of the coconut releases. Heat off and cover wok with lid to let it stand for a while. Transfer coconut into a large bowl. Set aside.
2) Steam sliced sweet potato until softened. Finely mashed.
3) Add glutinous rice flour, rice flour and salt into mashed sweet potato. Add in water in batches. Get your child to help adding it a little at a time with a tablespoon while you knead the dough. When the dough is almost done, add in oil. Continue kneadIng until dough turns smooth and pliable.
4) If you choose to make this ondeh-ondeh with just pandan juice, follow the Pandan ondeh measurement instead. You may also add some green essence or coloring for stronger flavor and more vibrant green color. Continue kneading till well combined with the entire dough.
5) Place a 50-cent big of dough in your palm and roll into a ball. Then flatten the ball and make a well in the centre with your finger tips. Fill a dice of gula Melaka in the well, pinch the opening together to seal it, and then, roll into a ball again.
Enjoy the bonding moment with your child(ren) and repeat step with the rest of the dough.
6) Bring a large pot of water to a boil on high heat. Place ondeh-ondeh balls into the boiling water, one by one. Reduce heat to medium-low fire, simmer the balls till float up once they are cooked. Stir the balls occasionally to avoid sticking.
7) Remove and drain ondeh-ondeh balls from water. You may want to rinse the hot cooked balls with cold water once, to enhance its chewiness.
8) Place slightly cooled Ondeh-Ondeh balls into a bowl of desiccated coconut and gently coat the entire balls. Best served warm and enjoy the oozing sweet sensation of gula Melaka in your bites!
Tips: To yield bouncy and moist dough, adding of sufficient amount of water during the kneading is important. Use warm water, if possible.
* The amount of water is slightly adjustable, depending on your flour, too. Some old flour tends to absorb more water.
* Gula Melaka (Palm sugar blocks) is available in major Asian supermarkets and neighborhood provision shops.
** The Ondeh-ondehs in my photo were not added with food coloring. Its appearance was simply the natural colour of the sweet potatoes. I used orange fleshed sweet potatoes.
***Updated: Made with more colors now! Yellow-fleshed sweet potatoes, purple-fleshed sweet potatoes, and pure pandan leaves juice (for natural pandan flavor), as below photos.
* Gula Melaka（椰糖块）可在超级市场和邻里商店买得到。