Ondeh Ondeh (Yuan Xiao Jie)

Today is the 15th Days of the Chinese Lunar New Year and it is also called the Yuan Xiao Jie( 元宵节). On this day, we will have all kinds of New Year goodies as well and the most important item is Tang Yuan(汤圆). So instead of making the traditional Tang Yuan(汤圆), Reyon and I were trying to make the Noya Ondeh Ondeh which also used the Glutinous Rice Flour but with Gulua Malaka(椰糖) as the filling and coated with Desiccate Coconut.


The purpose of eating Tang Yuan is to hope that everyone will be gathering around and stay together forever. So instead of making the soup Tang Yuan, we tried making this dried type for this coming New Year......

Ingredients:
300g Glutinous Rice Flour
1 Heaoed Tablespoon Cornflour
Pinch Of Salt
210ml Water
1.5 Teaspoon Pandan Essence
1 Packet Of Fresh Desiccate Coconut
150g Gula Melaka, finely grated and mixed with 1 teaspoon sugar
1 Long Sweet Potatoes(steam, peeled and mash)

Methods:
1. Mixed 1/2 teaspoon of salt and some pandan leave on the desiccate coconut and steam over high heat for about 7 minutes then set aside.
2. Boil cornflour with 85ml of water over low heat, stirring till almost transparent.
3. Pour the mixture immediately into the Glutinous Rice Flour in a large bowl, stir till well absorbed and gradually add in the pandan water to form a paste.
4. Next add in the mashed potatoes until it is well mixed together.
5. Place dough on a flat surface, rub well to form a smooth dough.
6. If dough is too soft, add in little flour.
7. Divide the dough into 4 parts, roll each part into a longish roll and cut into 12 pieces.
8. Keep uncut dough covered with a piece of cloth.
9. Roll and flatten the cut dough then add 1/2 teaspoon of grated sugar in center and pinch the edge together.
10. Make sure the sugar is securely enclosed, gently roll between your palms to make a smooth round ball.
11. While preparing the balls, bring a big pot of water to boil.
12. Put about 10 balls into the boiling water and boil until each ball float on the surfaces and keep boiling for another 2 minutes to dissolve the sugar.
13. Remove each ball with a strainer, dab strainer over dry cloth and roll ondeh ondeh in desiccate coconut.
14. Then continue rolling the rest of the dough and repeat the boiling and rolling process.

Notes:
It is very important to keep the balls well sealed to prevent cracking while boiling.