Wow...these little delicious morsels are my childhood favourite kuih .....kuih means cakes in Malay and they are my first home made kuih which my mum had taught me to do with yam (they are called sweet potatoes in Asia) and glutinous rice flour and a filling of palm sugar inside which explodes in your mouth when you bite into one of them.....mmmmmm......yummy....
Here is my version of kuih onde onde :
Kuih Onde Onde
Skin :
14 oz glutinous flour
14 oz yam - cooked and mashed
3 tbsps pandan juice (pound 6 pandan leaves and extract the juice)
1/2 tsp salt
2 tbsps hot water
Filling :
4 oz gula melaka (palm sugar) - grated finely
To coat the onde onde
1 cup grated coconut
Method :
Steam the yam in the steamer with their skins on till soft . Peel the skin off and then mashed them up in a bowl. Put the glutinous flour and salt in a bowl with the mashed yam and add the hot water and pandan juice to mix well together with your hands.
Mix them together till it forms a soft dough and form small balls with a tsp of filling inside and seal up. Bring a pot filled with some water to a boil and then put them into the boiling water.Cook them till they float to the top of the water.Dish and drain the onde onde balls.
Coat them with the grated coconut in another dish and serve hot or cold.
Tip : Steam the grated coconut on high heat for 5 minutes so that it can lasts for 3 days in the refrigerator.
Shape them with your hands into these balls shown in this photo...
