Fair warning – the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact – I have a general phobia about watching myself on camera).
Sweet Potato Onde-Onde
INGREDIENTS:
200g steamed & mashed sweet potato
200g glutinous rice flour
Water as needed to make a soft, non-tacky dough
½ tsp salt
1 cup desiccated coconut
150g dark brown palm sugar log, grated
Water for boiling the dumplings
METHOD:
- Mix the mashed sweet potato with the glutinous rice flour, then gradually add water while kneading until you get a soft, non-tacky mixture.
- Start heating up some water in a pot.
- Roll up the grated palm sugar into marble-sized balls.
- Pinch the dough and roll into balls about 2cm in diameter.
- Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
- Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
- Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
- Transfer into bowl with desiccated coconut and toss.
- Remove and allow to cool slightly before serving.
Black Sesame Paste Dessert
(Recipe adapted from Judybakez.com)
INGREDIENTS:
60g black sesame seeds
60g white sesame seeds
60g glutinous rice flour
100g sugar
1L water
1 Tbsp oil
½ tsp salt
METHOD:
- Combine black and white sesame seeds in a non-stick pan and toast until aromatic.
- Transfer into a high-powered blender (I used my Thermomix TM5) along with glutinous rice flour and blitz to a powdery consistency.
- Place ingredients in non-stick pan, add sugar, water, oil and salt.
- Cook on low heat, stirring gently, until sugar is dissolved and mixture has thickened to desired consistency.
- Serve warm in rice bowls.
