Ondeh Ondeh

Description of Ohdeh Ondeh:
Ondeh-ondeh, also known as Buah Melaka is a Baba and Nyonya dish which originate in Melaka and also the traditional kuih in Malaysia and Singapore. The original ondeh-ondeh does not have a coconut filling. Normally, it is made of a sweet potato dough or pandan dough to wrapped with some chopped Gula Melaka and boiled in a pot of boiling water and then coat with some steamed shredded coconut. Now days it was made from either  sweet potato or glutinous rice flour and are infused with Pandan paste and filled with palm sugar and then rolled in with some fresh grated coconut.

Ingredients:

100 g of glutinous rice flour
80 ml of water
1 teaspoon of green pandan paste
60 g of chopped gula malaka
50 g of fresh grated coconut
Pinch of salt

Equpment:

Measuring jug (to measure water)
Weighing plate (to measure flour)
Strainer (to remove ondeh ondeh from water) 
Mixing bowl (to mix the pandan paste and flour) 
Small saucepan (to cook the ondeh ondeh)
Plate (to place the ondeh ondeh on)

Procedure:

1. Mix green pandan paste with 80 ml of water and set aside
2. Make a well in the centre of the flour and add the pandan paste mixture slly and knead till smooth
3. Pinch out a portion of the dough about the size of a 20 cent coin. Flatten it and fill the centre with gulla melaka. Wrap the dough around the sugar to seal and roll tightly into a ball. Do the same for rest of the dough
4. Boil water in a small saucepan
5. Put the rounded balls into the boiling water. After the balls float to the surface, cook for another 1 to 2 minute before removing them from the boiling water using a strainer
6. Put the cooked balls onto the plate of steamed grated coconut and coat them carefully.

However you can change the procedure to your taste of how the Ondeh Ondeh should be. You can change the amount of pandan paste, water and flour to change the colour, taste and consistency. You can also change the size of it and may change the shape to change

Sensory Evaluation:

Appearance: The Ondeh Ondeh is samll and round, the colour is white and green and it looks like kind of shiny and sticky, they do look tasty. However the coconut makes it not smooth as it is distribute unevenly.

Aroma: It smell delicious, it is like the mix smell of flour, pandan and coconut. The flour and pandan smell makes it tasty to me as flour is one of our main food, the coconut also make it refreshing. The smell is not strong and it is sweet due to the pandan paste.

Texture: It is not sticky as expected as the coconut prevent us to touch the dough, it is hot as we just took it out of the boiling water. It is soft and moist as the main ingredient is flour.

Taste: It taste good, it taste like Tang Yuan as it is very chewy but not quite as there are panda paste and fresh grated coconut, it is also not as sticky as Tang Yuan. I could not taste the gula malaka however, when i was chewing it, it will mixed with the dough and all i can say for gula malaka is that is is sweet and it taste quite good.

Self-evaluation:

What i learn from the practical is that i can work well with my partner as i collect all the material and she will be mixing them. When the dough is done, we both make the Ondeh Ondeh which save us a lot of time by doing so. I also learn that i can also cook and it is not as hard as i think it is at the start of this practical. I learn about how to make Ondeh Ondeh and next time i can make it for my family to try. My cooking skills may not be as good as my partner but i can still help her to do some steps. My strength is that i do not really have any weakness and i did not make any mistake when doing the practical which is not actually a strength but at least i did not cause any problem to my partner.