Friday, October 12, 2007
Odeh Odeh/Oneh Oneh/Ondeh Ondeh/Onde Onde
You must be wondering what I did with those gorgeous coconuts by now...
Well, besides stringing the half shells together for a quick replica of my favorite Hawaiian top (just kidding!), I've drank the coconut juice/water, made coconut milk with half of the coconut, and grated the other half of the coconut using two gadgets. One was this contraption that would be great for Halloween's torture chamber or time travel machine as one fellow blogger called it. The other was this hand-held scrapper that was very tedious work, but great for my upper arm aka turkey flaps. And I'm sure I don't have to go into details on those.
Made some fun kuih/kueh that are sweet sticky desserts from Malay/Nonya beginnings that are commonly found in South-East Asia.
The first one I made was Odeh Odeh or Oneh Oneh or Ondeh Ondeh, or Onde Onde depending where are you from and which source it was from. One of the many Nonya kuihs of my childhood, this is indeed my favorite. This is a cute little snack, usually sold in little groups of 3-5 round chewy, bouncy balls filled with sweet brown palm sugar (gula Maleka) and coated with freshly grated coconut. When you bite into one of these, it a combination of sweet crunchy coconut texture with the chewiness of the glutinous rice dough and then you reach into the sweet half-melted molasses-like and tasty palm sugar. It's a treat to your taste buds. There are many variations to this snack and this is the first recipe I attempted since I found my coconut shredder.
Used Amy Beh's recipe:
8 pandan (screwpine) leaves, cut into 3cm lengths
200g glutinous rice flour, sifted
Pinch of salt
1/2 cup boiling hot water
A few drops green colouring (omitted)
1/2 fresh grated coconut, mixed with a pinch of salt and steamed on pandan leaves for 5 mins.
100g gula Melaka
1 tbsp soft brown sugar
Put pandan leaves and a little water in a blender. Blend into a coarse pulp. Strain using a fine sieve to obtain two tablespoons of thick juice. Set the juice aside.
Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle, drain and toss in grated coconut.Note: I can only find frozen pandan leaves and used a few more to get the thick liquid. This onde onde recipe is a new one for me, and quite tasty, but I can't wait to try the other recipe that called for sweet potatoes as it would be softer in texture according to my friend SS.
Will try to make this cute little snack again soon.
Posted by East Meets West Kitchen at 6:00 AM