Burst of sweet gula melaka

What say you on the issue below?

FOR me, I have always liked my ondeh-ondeh with coconut fried with palm sugar (gula melaka) instead.

It is one of the traditional kuih in Malaysia either made from sweet potato or glutinous rice flour.

I was introduced to it by one of my journalist friends during my stint in Johor Baru at one Hari Raya Open House and have been hooked on it ever since.

Sweet: The Onde-Onde is great for buka puasa.

Now, whenever I see this kuih being served during buka puasa, I am tempted to have my fill.

Although I was told that Ondeh-Ondeh is a Malay specialty, some believe this local dessert had its origin from the Peranakan clan.

These cute balls are infused with screwpine leaf (pandan) juice and filled with gula melaka and then rolled in with some fresh grated coconut.

I simply love it because the palm sugar that is in it literally bursts in your mouth when you take a bite. It is simply sweet and delicious.

And for added information, the original ondeh-ondeh does not have a coconut filling and normally it is made of sweet potato dough wrapped with some chopped gula melaka and boiled in a pot of boiling water and then coated with some steamed shredded coconut.

Ingredients

250 g glutinous rice flour
600gms sweet potato
1 table-spoon tapioca flour
1 table-spoon sugar
½ grated coconut – white part only, add salt and mix well
5 screwpine leaves – shredded and pounded to extract the juice
1 block sugar – chopped
Salt to taste.

Method

— In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. Pinch a small piece of the dough (about 40 g) and drop it into boiling water.

— When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.

— Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.

— Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar.

— Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the rice balls with grated coconut and serve immediately.