Pumpkin Ondeh Ondeh

Ondeh Ondeh, a popular traditional Malay and Peranakan dessert, is a bite-sized boiled glutinous rice ball filled with gula melaka and coated with grated coconut. What I love most about these delectable snack is the burst of melted gula melaka into your mouth when you put these chewy bite-sized balls in your mouth. It's truly a symphony of texture and flavour in your mouth. Heavenly! 

The skin is made from glutinous rice flour and tapioca flour; and the taste and colour of the skin come from mixing pandan juice, sweet potato or pumpkin. I'm making Pumpkin Ondeh Ondeh this time round. This has been in my to-do list for the longest time. Glad that I managed to do this finally!

Pumpkin Ondeh Ondeh
recipe adapted from Echo's Kitchen

Ingredients：
For the Skin
200g glutinous rice flour
200g mashed steamed pumpkin
1 tbspn tapioca flour
1/2 cup water
a pinch of salt

For the Filling
100 -120g of chopped Gula Melaka/Palm Sugar

For the Coating
250g grated coconut
1/4 tsp salt

Method:

1. Remove pumpkin skin and dessed. Steam pumpkin for about 15 minutes or until pumpkin becomes soft. Pour away any excess water and mash pumpkin with a fork while still hot. Weigh out 200g of the mashed pumpkin and set aside.

2. In a big mixing bowl, sieve 200g of glutinous rice flour.

3. Whisk together 1/2 cup of water, a pinch of salt and 1 tbspn of tapioca flour, heat it up at medium heat on the stove and keep stirring until it turn translucent.

4. Quickly pour it into the flour, knead together with the mashed pumpkin to form a dough, add more mashed pumpkin if needed, cover the dough with a piece of clean cloth to prevent dryness.

5. Chop the palm sugar into smaller pieces, the smaller the better.

6. Blend together 1/4 tsp of salt and grated coconut. Steam it for 5-10 minutes or microwave it for 1 minute. Let cool and keep aside.

7. Divide the dough into small portion and roll it into small balls with your palm, around 2 cm in diameter, flattened it with your palm, and use your thumb to lightly press in the middle to form a shallow dent. Place about 1/4 tsp of palm sugar in the center, pinch to seal the ball and roll it into a ball again using your palm.

8. Bring a pot of water to boil and drop the balls into boiling water, cook for about 2 minutes or until the balls float to the surface.

9. Remove the cooked balls with a strainer, and roll it in the grated coconut until fully coated.

Note： 

DO NOT cook too many pieces at a time, the balls may stick together. 10-12 pieces at at time is ideal.

 

 

I am submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House. 

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