Accompanied several Teochew girlfriends, who are avid cooks, to learn how to make the Malay kueh (cake), ondeh-ondeh from a Malay sister on a Sunday afternoon.
Kakak had already prepared the ingredients. We watched and made notes as she showed us the steps.
A bite-sized piece of palm sugar is wrapped with glutinous rice flour, boiled and coated with shredded coconut. When you take a bite of the chewy rice ball, the coconut sugar oozes out,.. that's fun to eat for both adults and children. *laughs*
I already know a more traditional way of making this classic kueh. I use sweet potatoes for the skin instead of glutinous rice flour. And I like to use a particular thick. aromatic gula melaka (palm sugar) from Malacca. My family loves my homemade ondeh-ondeh.
Back to the class...., so the ladies were taught a simple recipe of making ondeh-ondeh. After the dough was made, some of them helped to wrapped the rice balls and some rolled the cooked ones in shredded coconut. Very quickly the dish was ready to eat.
Next we watched another home cook made her lemongrass ginger beverage. The entire classroom was filled with the scent of lemongrass... so relaxing. haha...
While waiting for the food to be ready, we shared tips on cooking and shared recipes. I am always happy to meet new friends who share the same interests.
友族同胞与我们几个潮州姐妹分享做椰糖椰丝糯米球和生姜香茅饮料, 很容易煮的茶点。我们吃着美味的传统小吃, 喝着生姜香茅饮料, 渡过一个轻松周日 。
我的家人很喜欢吃这经典小点心, 我自己已经会一种更传统的方式做这粿。我是用番薯和糯米粉做的皮, 馅是来自马六甲的特芳香椰糖。煮好的番薯椰糯米球沾上椰絲就可以享用嚕！一口咬下去，噗吱，会爆浆耶 。。。