(Recipe is in English and Bahasa Malaysia)
Hello wonderful people. I'm Nora Liban from Malaysia. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen. Thank you so much for coming by and I really appreciate it. If you are here for the first time, for your info, I've been posting recipes in my blog since 5th November 2020. My passion is cooking and I believe that everything I do with passion will make me feel fulfilled and satisfied/happy. I hereby assure you that I'll be updating my blog from time to time with new recipes@my own version of recipes or a modified version, therefore stay tuned with Nora Liban's Kitchen. Have a nice day and may God bless!!!!!
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Pictures of Ingredients and Methods👇👇👇
Here's another recipe that my mother taught me when I was still in primary school known as Purple Sweet Potato Onde - Onde cake. But I have modified my mother's recipe to suit my own taste by adding coconut milk with it. Some of you might've never heard of this cake and you might be wondering what is Onde - Onde? Okay....Onde - Onde is a type of Malaysian traditional glutinous rice cake filled with palm sugar@gula Melaka or grated coconut. In this recipe, I'm using fresh grated coconut with palm sugar for the filling because personally I prefer it with grated coconut. Enjoy your day, happy cooking and here are the ingredients;
Ingredients A
(Bahan - Bahan A)
1. Glutinous rice flour - 500 grams /
*(Tepung beras pulut - 500 gram)
2). Purple sweet potato - 350/400 grams, steamed for 30 minutes and mashed /
*(Ubi Keledek Ungu - 350/400 gram, kukus selama 30 minit dan lenyekkan)
3). Thick Coconut milk - 200 ml /
*(Santan kelapa - 200 ml)
4). Warm water - 300 ml /
*(Air suam - 300 ml)
5). Sugar - 6 tbsp /
*(Gula pasir - 6 sdm)
Method for A
**(Cara membuat untuk A)
1). Pour 6 tbsp of sugar in the warm water and stir well until the sugar dissolves.
**(Tuangkan 6 sdm gula dalam air suam dan kacau hingga larut).
2). In a large bowl combine glutinous rice flour, mashed potato and coconut milk. Mix well.
**(Masukkan tepung beras pulut, Ubi keledek lenyek dan santan dalam sebuah mangkuk. Gaul rata).
3). Then add in water(as in method No.1 above) bit by bit and knead well to form a smooth dough. Set aside for at least half an hour. Note : Add some more glutinous rice flour if the dough is too soft and if it is too hard, add a little more water.
**(Masukkan air(air gula seperti dalam method No.1) sedikit demi sedikit untuk membentuk doh yang licin. Ketepikan sekurang - kurangnya setengah jam. Nota : Kalau doh terlalu lembik tambah sedikit tepung beras pulut dan kalau doh terlalu keras tambah sedikit air).
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Ingredient B - filling
(Bahan _ Bahan B - inti)
1). Palm Sugar - 180 grams, cut into small pcs /
*(Gula Melaka - 180, potong kecil)
2). Fresh grated coconut - 200 grams /
*(Kelapa parut segar - 200 gram)
3). Salt - 1/4 tsp /
*(Garam - 1/4 sdt)
4). Screwpine leaves@Pandan Leaves - 2 pcs, cut into 1 inch length /
*(Daun Pandan - 2 keping, potong 1 inci panjang)
5). Water - 300 ml /
*(Air - 300 ml)
Method for B
**(Cara membuat untuk B)
1). Put palm sugar and water in a pot and cook over low heat. Stir well until the palm sugar dissolves.
**(Masukkan gula Melaka dan air dalam periuk dan masak dengan api yang kecil. Kacau hingga gula melaka larut sepenuhnya).
2). Add in the grated coconut, Screwpine leaves@Pandan leaves and salt. Stir constantly over low heat until it reaches your required consistency@semi dry and dish out into bowl. Set aside
**(Masukkan kelapa parut, daun pandan dan garam. Masak dengan api kecil dan kacau selalu hingga pekat dan padamkan api. Ketepikan).
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Ingredients C - for coating
(Bahan C - Untuk salutan)
1). Dried desiccated Coconut - 150 grams - available in any grocery store /
*(Kelapa parut kering - 150 gram - boleh didapati di kedai runcit)
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Water - Sufficients amount /
*(Air - secukupnya)
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Method
(Cara membuat)
1). Pour enough water in a pot and add 2 pieces of Pandan leaves in it and bring to boil over medium heat.
**(Tuang air secukupnya dalam periuk dan masukkan dua helai daun pandan dan masak hingga mendidih dengan api sederhana).
2). Divide the dough into few small pieces roughly about 30 grams each. Then flatten each piece lightly and fill the center of the dough with half (1/2) teaspoon of ingredients B(filling), wrap it and roll it in you palm to form a smooth Onde -Onde ball.
**(Bahagikan doh kepada berapa biji kecil dalam lebih kurang 30 gram sebiji. Leperkan doh dengan lembut dan isikan doh dengan setegah sudu teh bahan B(inti). Kemudian tutup doh yang dipenuhi inti rapat-rapat dan bulatkan di atas tapak tangan hingga menjadi bola onde-onde).
3) Put the onde-onde ball into the boiling water and cook until they float and once they float leave to boil for another 5 minutes to allow them to cook through.
**(Masukkan onde - onde di dalam air yang mendidih dan masak hingga onde - onde terapung. Bila sudah terapung biarkan onde - onde selama 5 minit di dalam air mendidih untuk memastikan ianya betul-betul masak).
4). Remove the onde-onde with a slotted ladle and coat with the dried desiccated coconut.
**(Angkat dan toskan dan salutkan dengan kelapa kering).
5). Leave the onde - onde cake to cool before serving.
**(Biarkan kuih onde-onde sejuk sebelum hidang).
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