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Saturday, October 22, 2011

Sweet Potato Ondeh Ondeh and Coconut filled Angku Kuih




There are many traditional kuih circulating around in blogs at the moment and the photos are certainly drool worthy and inspiring.  I saw Ancoo making this ondeh-ondeh with pumpkin puree and Sonia making it in the original pandan flavor (which is my favorite really).  I decided to make it with some left over sweet potato which I used to make bread and the result was fabulous.
 Chopped gula melaka and steamed salted shredded coconut ready to be used.

 Boiling the ondeh-ondeh.  Once they started to float, they are cooked.
Dish them out, roll on the coconut and they are ready to be served.
 Best eaten hot...simply delicious!

The recipe is the same as those used by Ann except I substituted with sweet potatoes.  I am typing it here for my own reference:


160g glutinous rice flour
10g tapioca flour
120g sweet potatoes, steamed and pureed
80-100g pandan water (boil 300g water with 2 pieces of pandan leaves)
100g gula melaka (palm sugar) - roughly chopped
150g white grated coconut


Method:
  • Steam white grated coconut with 1/8 tsp salt for 10 minutes.
  • In a large bowl mix glutinous rice flour, tapioca flour and mashed pumpkin together, slowly add 80g pandan water into it and knead to a smooth dough. If dough is too dry add a little more pandan water into it or little more flour if it is too wet.
  • Pinch dough into small ball (about 10g), slightly press flat and fill with gula melaka and roll into smooth ball again. 
  • Bring a pot of water to a boil and drop the little dough balls into it. 
  • When they float to the surface and let it boil for another 2-3 minutes.
  • Remove them with a slotted spoon and shake off excess water.
  • Roll the cooked glutinous balls over the white grated coconut.
  • Served warm or at room temperature.

 
 With the left over coconut, I made these sweet potatoes Angku with coconut filling.... pretty easy to put together since the sweet potatoes are already prepared early when I made the ondeh-ondeh. Just need to cook the coconut with the palm sugar and mix the dough.

The recipe is as follows:-

for the dough:-
100g sweet potatoes, steamed and pureed
150g glutinous flour
1 tablespoon sugar
2 tablespoon vegetable oil
120ml water (add slowly, could be less depending on your sweet potatoes)

Method:
Mix all the ingredients together until you get a smooth dough. Pinch about 20g of dough (or depending on the size of your mould), flatten it with your palm, add a teaspoon of coconut and wrap it up.  Insert wrapped dough into well oiled or floured mould, and knocked it out and place on a piece of oiled banana leaf.
Repeat until all the dough and filling is used up.
Steam in medium fire for 10 minutes, oil the surface to prevent sticking.
Served warm or at room temperature. Enjoy!

Coconut filling:

150g shredded coconut, grind a few seconds to make it fine
50g palm sugar
10g brown sugar
3 tablespoon water

Place the coconut in a saucepan. Add the sugar and cook under low heat, stirring till well combined.  Add the water and continue stirring till almost dry.  Dish out and leave it aside to cool before using.


I used the orange sweet potatoes for these angku....lovely! The word angku actual meant red tortoise in hokkien dialect, so it shouldn't be called angku for these orange colored errr...angku huh! lol! 

Hope you all have a good weekend!

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