Ondeh-ondeh (Buah Melaka) originates from the Malacca state. Every Malaysian would absolutely know of this tea time sweet pastry (kuih-muih) because it’s unusually addictive! Well, here’s how you can make sweet and delicious ondeh-ondeh to enjoy at home!
Ingredients: 130g glutinous rice flour/ 1 tablespoon of rice flour/ 75g grated coconut/ 150g palm sugar (Gula Melaka) / 200ml pandan (screwpine leaves) juice/ 1 pinch sea salt/ 75ml water
Photo Source: Nasi Lemak Lover Blog
1. Mix the grated coconut with a pinch of salt and 75ml water. Steam it for about 2 minutes and let it cool completely. [PS: Stir between 30 seconds intervals.]
2. Combine the glutinous rice flour with rice flour in a large bowl. Then, pour in pandan juice and mix it through until it becomes a dough. [PS: Blend 10 pandan leaves with 220ml water to make pandan juice.]
3. Take a small piece of the dough and form a round shape. Fill the center of the dough with palm sugar. Roll it on your palms to form a smooth ball. Repeat the same until all ingredients are utilized.
4. Cook the ondeh-ondeh balls in boiling water. Remove them with a slotted spoon when they float to the surface. Remember to shake off the excess water.
5. Cover the ondeh-ondeh with grated coconut and serve immediately.
YouTube Source: YouTube Channel of El Mundo Eats
Nyonya Coconut Milk Dessert (Bubur Cha Cha) is a Betawi and Malay dessert and breakfast dish in Malaysian cuisine.
Ingredients: 70g yellow sweet potato/ 70g purple sweet potato/ 140g taro / banana (to add sweetness) / 1.5L water/ 1 teaspoon salt/ 110g granulated sugar/ 3 pieces of pandan leaf / 40g of sago/ 80g of tapioca flour/ red and green food coloring/ 160g sugar/ 250ml of coconut milk
Photo Source: The Burning Kitchen
1. Cut the sweet potatoes and taro into pieces. Then, steam them for about 20 minutes until they are softened [PS: You can check its softness by inserting it with a fork.]
2. Cook sago until it is translucent. Just pour them into a sieve to collect the sago. Let it cool. Put them into cold water to separate them they will stick/clump together.
3. Cut the banana into small pieces.
4. Remember to add hot water to the tapioca flour to prepare the dough. Let the dough cool down. Then, separate it into 2 portions to add red and green coloring.
5. Boil 1.5L of water. Add sugar, salt, santan, pandan leaves, and coconut milk. Stir evenly.
6. Add in steamed sweet potatoes, taro, and sago into the syrup. Continue to heat until boiling.
YouTube Source: YouTube Channel of Nyonya Cooking
Source: YouTube Channel of El Mundo Eats | YouTube Channel of Nyonya Cooking
Cover photo: Butterkicap | Christine’s Recipes
