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Post by SeaDragon on Jan 6, 2018 10:24:05 GMT 10
Ondeh-OndehRecipe from Kitchen Notes on Fenying's radio program, Friday, March 9, 2007Ingredients:Skin:250g sweet potatoes 200g glutinous rice flour (sifted) 50g pandan juice 100g coconut milk Filling:200g gula melaka / dark palm sugar (chopped) To Coat: (mixed, steam for 5 mins)½ grated white coconut ½ tsp salt Method:1. Peel and cut sweet potatoes into 1 cm thick. Steam with high heat until very soft. Put sweet potatoes into a mixing bowl and mash. 2. Add in glutinous rice flour, pandan juice and mix well. 3. Add coconut milk and knead until it form a soft dough. 4. Form small balls with the dough and put a little gula melaka filling inside and seal up. 5. Put into a pot of boiling water and boil until it floats up. Dish up and drain. Coat with grated white coconut. Serve hot or cold.
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Post by SeaDragon on Jan 6, 2018 10:36:03 GMT 10
Anonymous said... Hi just to say that the ondeh ondeh texture is quite tasty and good but he filing is not easy to do. Too much will burst. Too little is not nice. Other than that everything is alright. March 11, 2007 5:00:00 PM SGT
Irene said... Hi, 第1次做是这样啦! 等你多做几次后, 你就能做出皮薄馅多的ondeh ondeh了,告诉你1个方法:用磨碎器把椰糖磨碎, 这样就比较可以包多一些, ok? March 11, 2007 6:19:00 PM SGT
Joyce said... Hi Violet/ Irene, My friend had try the ondeh ondeh receipe and said that the taste is very good. But she encountered some problem during the making of the ondeh ondeh. After wrapping the dough with the gula melaka, the filling (that means, the gula melaka) "break out" from the dough even before she boils them ?? What could have happen ? Is it the dough is too thin ? Thanks Joyce March 12, 2007 11:27:00 AM SGT
Dorene said... Hi Joyce I also encounter the same problem, so i suggest that you boil the water first, after finished about 4 to 5 pcs put them into the boiling water to boil, don't wait until you finished all the dough. I tried doing using this method and all the ondeh ondeh look very beautiful and taste very good too. Regards Dorene March 12, 2007 1:50:00 PM SGT
Mary said... Hi all, My suggestion about the Ondeh Ondeh. After mixing all the ingredients, use hand to knead for a while and let it stand for 30 - 60 mins (leave the wrapped-up dough in the 冰箱) before filling with sugar. It will help you to reduce the "break out". Happy making Mary March 12, 2007 4:25:00 PM SGT
Irene said... Hi April, U left them in the fridge for 15 mins and the texture become QQ, very nice. But hor, if left them in the fridge for more than 3 hours they will become “Deng Deng”.
Hi Joyce, 这大概是皮太干或太薄, 而且也要把椰糖切碎 / 磨碎一点, 还有也许你们是第1次做ondeh ondeh, 手脚会比较慢, Dorene给你的建议也不错, 不过1次煮5粒少了点, 你可以做了10粒后, 就拿去煮, 再重复, 你有空一定要做哦!
Hi Margaret, 我告诉你hor, 因为要拍ondeh ondeh的照片放在blog, 所以在Violet教的前1天, 我就先做一些ondeh ondeh, 那里知道所买的椰糖很硬, 切到手痛死了! 结果我就用磨椰子的磨, 来磨椰糖,啊呀!!很容易leh, 刷…刷…刷,,,一下子就好, 也很容易包, 你可以试试看用这个方法. 做ondeh ondeh最好不要做太多, 当天做, 当天就吃完它, 不适合放冰箱太久, 会变硬! 放冰箱隔天再蒸, 我没有试过, 用小火蒸热? 应该可以吧!
Hi Bebe, Mary说得不错! 那是让粉团松弛一下, 粉团就不会拉得那么紧,但是ondeh ondeh的粉团, 不适合松弛太久, 因为糯米粉团很快就会变干, 只要15分钟就好, 还要用布盖住哦! 我做ondeh ondeh是搓好粉团后, 就直接包了, 如果太干, 你随时都可以再加些椰浆的.
Hi Jenny Kuek, 如果你是照我们的图片, 那样的大小, 你可做45-50粒 March 13, 2007 12:15:00 AM SGT
LPS said... Hi Violet & Aunt Irene, I tried the recipe on mon(26/3). It was a success in a way as of those who ate say it's nice. But some of them say 不够弹性. y is it so? Is it 2 little flour/糅的不够/is there other re? What can be done to improve? Thanks 4 your help. LPS March 28, 2007 11:19:00 AM SGT
Irene said... LPS 要有弹性,蕃薯 200g, 粉 300g, 当然 coconut milk 也要加多一些, ok ? March 28, 2007 10:59:00 PM SGT
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