Some dated blog hanging around at my netbook lately. I don't have much to write, in fact... I felt no excitement in life... poor me.
Anyway, here is something I could share. I made Onde-Onde for a home gathering event.
Here's the recipe from Amy Beh, I had added on potato mash into the dough... It made the Onde-Onde ball more Q.
Without further explain, I prefer to show you the pictures taken for each steps and process.
Little coloring and favoring with fresh Pandan juice
Chopped gula melaka
Into the boiling water
Grained coconut with pinch of salt
The end product !
A friend was asking for the actual recipe I used. Here you go, its from Patsie Cheong's Malaysian Delicacies recipe book.
300g sweet potato paste
100g glutinous rice flour
80g tapioca flour
150g gula melaka (chopped)
Coating (Steam for 5min)
1 young shredded coconut, pinch of salt
- 1) Mix skin ingredient and knead into a smooth dough.
- 2) Divide into small balls and wrap in filling
- 3) Place balls into boiling water to boil until float up, remove and coat with shredded coconut
- - Onde onde will be elastic if glutinous rice flour and potato paste are added.