Ondeh-Ondeh Gula Melaka(Nyonya style)
Ondeh-ondeh is popularly known in Malaysia, Indonesia & Singapore. This dessert or snack is simple to prepare, it is made of pandan leaves, pucuk manis leaves (star gooseberry), this combination give darker green color & sweet fragrant texture with the mixture of glutinous rice flour, rice flour, mashed sweet potatoes which is filled with grated Gula Melaka & coated with steamed grated coconut. The burst of Gula Melaka on the first bite will give the thrill that you won’t want to stop after one bite.
Ingredients:-
1. 200gm Glutinous Rice Flour
2. 35gm Rice Flour
3. 110gm Mashed Sweet Potatoes
4. 1 Handful Pucuk Manis Leaves
5. 6 pcs Pandan Leaves
6. 200ml Water
7. 1 ½ tbsp. Cooking Oil
8. ½ tsp. Cooking Salt
9. 2 tbsp. Toasted Sesame Seed(optional)
10. 2 pcs Palm Sugar(Gula Melaka)
11. 1 Whole Grated Coconut
Preparation
Coloring juice:
• Blend 6 pcs of Pandan leaves & pucuk manis with 200ml of water.
• Squeeze the mix out using a cheesecloth or strain to get the juice.
*Unable to obtain the above leaves, artificial green coloring can be use.
Coconut Coatings:
• Steam coconut with 2 pandan leaves.
• Add 2 or 3 pinch of cooking salt(mix evenly).
• Steam for 15 mins, then removed and leave it to cool down.
*Steamed coconut to avoid it from becoming stale.
Dough:
• Mix glutinous rice flour, rice flour & mashed sweet potatoes till become crumbly.
• Add in cooking oil, salt and gradually pour the coloring juice.
• Knead mixture to form a soft, smooth and non-sticky dough.
• Cover & rest the dough for 15-20 mins.
Palm Sugar fillings:
• Use a cheese grater to grate palm sugar & shape it into a tiny balls( ¾ tsp).
Ondeh-Ondeh balls:
• Pick some dough, shape & roll into a marble ball 6-7gm each.
• Make a cavity & fill with palm sugar.
• Close & seal the cavity securely & place on a plate.
• When sufficient balls are ready, add into boiling water.
• Once the balls start floating on the water surface.
• Dish out after 30-40 secs & gently tap the ladle on paper towel to remove access water.
• Place the ball on steamed coconut, roll & coat evenly.
• Finally, sprinkle some sesame seeds on the Ondeh-ondeh before serving.
Пікірлер: 47
Just tried the recipe 😍 love the dough texture, it’s similar to the one I had when I was in Melaka! My nyonya grandma would be proud.
Tqvm for sharing.Look good 😋❤️
Thanks a lot for all help tips👍🙏❤️
Oh I didn't know that malaka users puchok manis for colouring. In Spore. and Indonesia we use pandan and pandan serani. Correct me if I'm wrong. I must try to do the malaka version
This is the authentic ondeh ondeh, thanks auntie
Thank you for sharing
Great tip regarding the pucuk manis. Love the baju kebaya
Best Melaka Chef 👩🍳😊😊
incredibly excellent ... my beautiful Nyonya said , and I agree, truly wonderful ... many more please !!!
Nyonya,
Am so happy to see your channel and hopefully more nyonya recipe in your
Well done on your channel!
You look beautiful in kebaya🤩
TQ for sharing
Thanks. Chef 👍🙏❤️ enjoy your vedio
Aunty should have cut one piece of the cooked ondeh², I really want to see how the tantalizing gula Melaka flowing out.
Love your kueh kueh recipe. Could you show us your nonya cooking recipe. Start with the easy one's first. Home cookinb would be gteat. Thank you.
Hai.....its my first time to see you use sayur manis.
Is the ondeh ondeh skin rubbery or you call it Ke-nyal?
Thank you for sharing .....