Saturday, December 21, 2013

Onde Onde Labu Manis (Pumpkin Onde Onde)


250 gm glutinous rice flour
150 gm cooked pumpkin - mashed
30 gm sugar
pinch of salt
100 ml warm water
Coconut in palm sugar - for filling
sesame seeds - for coaating
Cooking Oil for frying

Mix flour, mashed pumpkin, sugar and salt in a bowl.
Gradually add warm water and knead to form soft dough.
Divide into small balls, flatten, put some filling and close the edges.
Roll into sesame seeds until surface covered.
Deep fry in hot oil on medium heat.
Serve.



Friday, December 13, 2013

Muffins


Muffin Basic

A)
150 gm corn/cooking oil
150 gm fresh milk
150 gm castor sugar
2 eggs

B) sift together:
250 gm all purpose flour 
15 gm baking powder

C) choose any one:
50 gm chopped Dates or
50 gm choc chips or
50 gm raisins or
50 gm chopped prunes (please add more sugar into mixture)

Combine (A) in a bowl, mix well.
Fold in (B) and (C). Mix just combined. Do not overmixed.
Spoon mixture into 12-lined muffin cups.
Bake at 190 deg Celcius for 15 minutes.



Onde Onde Inti Kelapa

In my birthplace it is known as Onde Onde.  Other places known as 'kuih bom' (referring to explosion during deep frying process) or 'kuih bijan' (coating with sesame seeds on the skin).  It is always filled with sweet filling such as coconut in palm sugar (as I preferred) or green bean or red bean paste.  

Onde onde (Kuih Bom)

A)
125 gm glutinous rice flour
15 gm all purpose flour
30 gm sugar
Pinch of salt
100 ml warm water
B)
Filling of your choice (I choosed young coconut in palm sugar)
C)
sesame for coating
 D)
Oil for deep frying

Mix (A) to form gentle soft dough.
Divide the dough into small round ball (I got 15 pcs), flatten on your palm, put some filling and close the edge.
Roll into sesame seeds until surface covered.
Deep frying in hot oil on medium heat.
Serve.



coconut in palm sugar filling

1 whole grated coconut - only white part
250gm gula melaka (palm sugar) - chopped
1 tsp salt
2 pcs pandan (screwpine) leaves
2 1/2 cups water

combine all ingredients and cook on medium heat. stir occassionally to mix well and to avoid the bottom to burnt, until thicken and water dissolve.
option:
drop 1 1/2 tbsps all purpose flour in, mix well to make the filling thicken, shining and moisture.
off the heat. leave to cool.
shape as desire. ready to use.

keep refridgerated for future use).