It's been a very long time since my last homemade ondeh-ondeh. Occasionally we would buy some from the bakeries or the food market but those were the usual green ones (pandan flavour). I have not seen pumpkin ondeh-ondeh. Seeing those delicious pumpkin ondeh-ondeh posts by some blogger pals like Kimmy from Cooking Pleasure, Jozelyn of Spice Up My Kitchen, Eileen's Diary & Cheryl from Baking Taitai (just to name a few) shared in LTU - Theme Pumpkin really made me drool over these cute little sweet balls. Here's making some to satisfy my craving ... and zoomed in using the recipe shared by Jozelyn's pumpkin ondeh-ondeh (Thanks Jozelyn)
Half coconut - shredded/freshly grated coconut
Pinch of salt
105 glutinous rice flour
15g wheat starch
60g pumpkin puree (without skin, steamed and mashed with the back of spoon)
50ml plain water (I adjusted to 65ml of water as I find the dough is quite dry)
Some chopped Gula Melaka/Palm Sugar
1) Mix salt evenly with the shredded coconut, spread in a heatproof plate, steam for 5 minutes, leave to cool.
2) Mix glutinous rice flour and wheat flour evenly, add in pumpkin puree, mix evenly. Add in plain water a little bit at a time, knead to form a dough.
3) Divide the dough into small round ball, wrap in some chopped palm sugar.
4) Put (3) into boiled water and cooked until the ondeh-ondeh floated (once it float, continue to cook for another 2-3 minutes for the palm sugar to dissolve). Transfer the ondeh-ondeh into a bowl of cold water.
5) Drain the water, coat the ondeh-ondeh with shredded coconut and serve.
I love the 'pich' ... a faint sound of the melted palm sugar oozed out in the mouth when bite it ! Ha ha ... munch munch chewy chewy little sweet balls. Enjoy ^-^!
Have a pleasant week !
I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
And this post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN)
hosted by Eileen (Eileen's Diary).