Onde-Onde Recipe

INGREDIENTS:

• 2 cups glutinous rice flour
• Water to make a soft, non-tacky dough
• 1 tsp each blue butterfly powder, rosella powder and matcha powder
• 1 cup desiccated coconut
• 100g dark brown palm sugar, grated
• Water for boiling the dumplings

METHOD:

1. Gradually add water to the glutinous rice flour while mixing it by hand, until you get a soft, non-tacky mixture.
2. Split into 3 batches, fold in the blue butterfly powder, rosella powder and matcha powder respectively, and knead for a minute or two.
3. Start heating up some water in a pot.
4. Roll up the grated palm sugar into marble-sized balls.
5. Pinch the dough and roll into balls about 2cm in diameter.
6. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
7. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
8. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
9. Transfer into bowl with desiccated coconut and toss.
10. Remove and allow to cool slightly before serving.

The post How to Make Colourful Onde-Onde first appeared on Jackie M..

Sweet Potato Onde-Onde

INGREDIENTS:

200g steamed & mashed sweet potato

200g glutinous rice flour

Water as needed to make a soft, non-tacky dough

1 cup desiccated coconut

150g dark brown palm sugar log, grated

Water for boiling the dumplings

METHOD:

1. Mix the mashed sweet potato with the glutinous rice flour, then gradually add water while kneading until you get a soft, non-tacky mixture.
2. Start heating up some water in a pot.
3. Roll up the grated palm sugar into marble-sized balls.
4. Pinch the dough and roll into balls about 2cm in diameter.
5. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
6. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
7. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
8. Transfer into bowl with desiccated coconut and toss.
9. 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:

1. Combine black and white sesame seeds in a non-stick pan and toast until aromatic.
2. Transfer into a high-powered blender (I used my Thermomix TM5) along with glutinous rice flour and blitz to a powdery consistency.
3. Place ingredients in non-stick pan, add sugar, water, oil and salt.
4. Cook on low heat, stirring gently, until sugar is dissolved and mixture has thickened to desired consistency.
5. Serve warm in rice bowls.

The post How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert first appeared on Jackie M..

In another example of unscripted television, Day One of Week 3 on Twitch was interrupted by an SMS from Telstra saying I’ve used up more than 85% of my mobile data, which means in the space of 2 weeks I’ve consumed pretty much all my data allowance for the entire month.

(If you’re wondering why I use mobile data for my livestreams, well that’s because like millions of Australians, I live in a suburb that’s infrastructurally stuck in the internet Dark Ages. So if you represent a mobile service provider who’s looking for a high priestess of Malaysian cuisine to plug your 4G mobile data plan in exchange for unfettered data, you know who to call.)

I’ve mentioned this a number of times in the past, but some of the recipes I attempt On Air are previously untested. This “vegan kaya” is one such example. You’ll have to watch the replay to find out why I wanted to make this, but in the interest of full disclosure, the end result tasted nothing like any kaya I’ve ever eaten.

It’s delicious, mind you, but who doesn’t love mashed sweet potato (which is essentially what it is). Baby Noah threw a tantrum when I tried to trick him into thinking it’s his beloved kaya with (homemade) bread, that’s how far off the mark it is.

Also as an FYI, I subsequently added a couple of spoonfuls of melted butter into half a cup of the kaya which made a huge improvement to its flavour and texture, though clearly if you were a vegan that would be problematic (you could try coconut oil, I guess).

Vegan Kaya Recipe

INGREDIENTS:

• 1kg sweet potato, cut into chunks, steamed and mashed
• 4 Tbsp sugar
• 200ml coconut cream
• 300ml water
• 1 tsp salt

METHOD:

1. Combine all ingredients in a deep pan.
2. Simmer until sugar is dissolved.
3. Transfer into a food processor and blend to a smooth paste.
4. Allow to cool before storing in refrigerator.

Onde-Onde Recipe

INGREDIENTS:

• 2 cups glutinous rice flour
• Water to make a soft, non-tacky dough
• Several drops of pandan essence or colouring
• 1 cup desiccated coconut
• 100g dark brown palm sugar, grated
• Water for boiling the dumplings

METHOD:

1. Gradually add water to the glutinous rice flour while mixing it by hand, until you get a soft, non-tacky mixture. Fold in the pandan essence and knead for a minute or two.
2. Start heating up some water in a pot.
3. Roll up the grated palm sugar into marble-sized balls.
4. Pinch the dough and roll into balls about 2cm in diameter.
5. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
6. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
7. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
8. Transfer into bowl with desiccated coconut and toss.
9. Remove and allow to cool slightly before serving.

The post How to Make Vegan Kaya and Onde-Onde first appeared on Jackie M..

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These are authentic, real, NOT FAKE, feedback about my most recent Malaysian cooking Masterclasses –

 “YOUR DA BEST!!!!”
– Tom B Lee Bu, Professor Emeritus, English Literature, Oxford.

“That Pad Thai Masterclass was incredible. Thanks for bringing me closer to mastering Malaysian food!”
– Nigel, food blogger at pretentiouslicious.com (last seen leaving the class on Sunday. His family has filed a missing persons report).

“Awesome to meet Kyle’s co-host, though I have to say, things must be rough at 2Day FM for you to be moonlighting as a cook. P.S. I think I like you with long hair better, plus, sunscreen, girlfriend!”
– O.B Livious, radio junkie

“Jacqui /Jacky M (N?) truly is THE WORLD’S MOST RECOGNISABLE NAME in Malaysian food!”
– Tim Tam (ps. I’m being held against my will. Send help.)

Fooled you, didn’t it? I guess I should’ve asked my real participants to fill out customer satisfaction surveys, but that would entail proper “customer service” – something I’ve never been accused of mastering.

Over the course of two days we covered Laksas of Malaysia and CKT/Radish Cake/Popiah etc.

Both classes were at capacity (thank God for ring-ins. j/k).

Three of the four dishes each day turned out fine; as the Meatloaf classic goes – Three Out of Four Ain’t Bad.

In all seriousness though, I had a great time (never mind the participants. j/k, again.) – and one surprising discovery for me was that almost everyone who signed up had first connected with me once upon a time via Twitter.

Which has inspired me to get back into the Twitter groove after putting it on autopilot the last year or so.

So, Twitterverse aka the angriest place on the internet, the Noodle Nazi is back (cue angry tweets about my glib use of “Nazi”).

Thank you very much to everyone who came along; remember our secret code word – “Agak-Agak”!

For enquiries about future classes or to crack the meaning behind our secret code word, please email me at jackie(at)jackiem.com.au .

The post World’s Greatest Malaysian Cooking Masterclasses first appeared on Jackie M..

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Onde-onde is one of those sweet snacks we all grew up loving but few of us ever bothered to learn how to make because it was so readily available. Here’s my take on it, and as you’ll see in this Google Hangout – all you need are 4 easily-obtainable ingredients.

No exact measurements are used in this as you would see in the video, but if you didn’t take notes, the recipe can also be found in my cookbook, Jackie M’s Truly Malaysian Street Food At Home.

The post How to Make Onde-Onde first appeared on Jackie M..