Tuesday, July 20, 2010

Ondeh-Ondeh

原来Ondeh-ondeh在娘惹食谱里,指的是一个系列的食品,不是某个单件食品。

Ondeh-ondeh有圆圆的小丸子的含义。

用番薯做的Ondeh-ondeh,就叫做Ondeh-ondeh Keledek,意思就是“番薯丸子”。

用木薯做的Ondeh-ondeh,就叫做Ondeh-ondeh Ubi-kayu,意思就是“木薯丸子”。

在印尼,人们称它为klepon.

风靡香港一时的 "番薯蛋" 其实就是大马人熟悉的ondeh-ondeh;只是点心师父在后来以不同的馅料和皮料打造出更多样化的名堂罢了。

近年来ondeh-ondeh的变身也让它在国际甜点比赛里冒出了头,可以想像这小小的一棵丸子其实一点也不简单。

但是,不论它如今身价如何,对我来说,它其实就是这样的简单,平凡,朴素。

做这甜点不会太难;如果你也喜欢它,那何不试试自己包裹,想必让你惊觉自己也是“大厨”哦!

材料:
  • 150克番薯
  • 150克糯米粉, 1大匙澄面粉 (过筛)
  • 4片香兰叶
  • 120克水
  • 馅料: 120克椰糖切碎
  • 装饰: 120克白椰丝,1/2小匙盐 (蒸热,搁置一旁待用)

做法:

  1. 番薯去皮切片,大火蒸软,取出,乘热压成泥。
  2. 香兰叶剪成小片加入水,搅打成汁,过滤去渣。
  3. 把糯米粉加入番薯泥中再加入水揉至一光滑粉团。
  4. 把粉团搓成一粒粒小圆球,然后包上馅料。
  5. 取一小锅,放入适量水,煮滚。
  6. 把圆粉团放进煮滚的水中,中火煮至粉团浮上水面即是熟透,捞起。
  7. 放入盛有白椰丝的盘中,让粉团滚上椰丝即告完成。
  8. 如果喜欢的话,可以撒上烤香的芝麻,很好吃的。

Ingredient:

  • 150g sweet potato, steamed & mashed
  • 150 g glutinous rice flour
  • 1 tbsp teng flour
  • 4 pandan leaves (screwpine) mix with 120g water & blend together. Sieved and retain the pandan juice.
  • Fillings: 120g gula melaka or palm sugar (chopped into small pcs)
  • Garnish: 120g shredded coconut add 1/2tsp salt, steamed n let it cool in a plate.

Method:

  • In a big bowl, mix mashed potatoes, flour, sugar, pandan juice and slowly knead until the dough are soft not too dry or sticky and can roll into a ball.
  • Roll the dough into small ball, flatten and fill in the palm sugar. Wrap it up nicely and roll it again. Continue to do this until the dough are finished.
  • Boil a big pot of water.
  • Put the wrapped ondeh-ondeh into the boiling water and cook. When the ondeh-ondeh floats to the top, the dough is cooked. Roll the cooked ondeh-ondeh in the steamed white coconut shreds.
  • You can add some fried sesame into the steamed coconut if you like it.
  • Served hot.

19 comments:

  1. i like to eat Ondeh-ondeh too, simple and delicious, must find one day to make this.

    ReplyDelete
  2. OMG OMG
    这个我超级爱吃
    不能,不能
    食谱我要,我要

    ReplyDelete
  3. 想问,椰丝是用新鲜的吗??
    食谱收藏咯!谢谢...

    ReplyDelete
  4. thanks for sharing, plan to do it... but how many sugar hv to use??

    ReplyDelete
  5. Sonia, i made this twice in a week :)

    Pynn, 加油!等你的上桌哦。

    QiQi, 没有新鲜的,我用冷藏的。解冻后加入少许椰浆才去蒸,一样好吃。

    sfong, no sugar in this recipe except palm sugar :)

    ReplyDelete
  6. 好好吃的感觉,我家老爷的最爱! 谢谢你的分享。

    ReplyDelete
  7. One of my favourites, look at the gula melaka .... ohh ... yum yum

    ReplyDelete
  8. 我又来找吃的了,你的ondeh-ondeh让我流口水了啦!快快送两粒来。。。

    ReplyDelete
  9. 好久沒來你家閑逛了,你上的菜餚和小吃真的越來越精彩也太吸引了.

    ReplyDelete
  10. i tried making ondeh ondeh several weeks ago, but the gula melaka just leak out before i could even boil it, i suspect maybe got to do with the thickness of the ball as mine was not as thick as yours, is that the reason why it leaks?any other cause? or is it bcos i put too much fillings?how much do you put in? bcos if too little then you have only the taste of the dough whcih i do not like :-)

    ReplyDelete
  11. omylife, than 你就做给老爷吃咯,呵呵。。。

    DG,i love dis very much also.

    Sherleen, 你是忠实支持者,送你吃是一定的 :)

    cherry potato, 谢谢你。很开心有大家正面的回应和支持。

    ReplyDelete
  12. mimimama, my ondeh-ondeh sized slightly small than table tennis ball and i normally put like 3/4tsp of gula melaka. To boil it immediately after u finished the balls can avoid the skin to break or u have to cover with tea towel b4 boiling. This will prevent the skin dry out and crack. I think ur dough must be too dry. This will cause breakage too.

    ReplyDelete
  13. ok thanks for the explanation, i will try to do with your recipe :-)

    ReplyDelete
  14. Your ondeh-ondeh/klepon looks soo nice...yumm..

    ReplyDelete
  15. TQ so much winda, You can try it out for Edward. This is not very difficult to do.

    ReplyDelete
  16. Hi Jane

    I saw some of your kueh recipes require the use of teng flour. May I know what is teng flour? Thanks

    cheers
    Miss B

    ReplyDelete
  17. Tang flour is a kind of wheat flour used in chinese cooking that is suitable for making outer layer of dumplings and buns. It is also called wheat starch. You can find it in any Chinese supermarket. I used to add it into some kuih's recipes to create a "QQ" texture coz i do not like to use alkaline water.

    ReplyDelete
  18. Hi Jane
    Thanks for your explanation, I will try to look for it in chinatown. :)
    Have a nice day!

    ReplyDelete
  19. Hi, Jane,
    我刚刚做了ondeh-ondeh,但是我的ondeh-ondeh软绵绵的,是太薄了吗?
    我看之前的comment,你说要用tea tower盖着,ondeh-ondeh 的皮才不会干,如果用湿的面巾,可以吗?

    ReplyDelete

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