Gula Melaka (Palm Sugar)

Ever since C’s handsome baby fed me his purple sweet potato in Shanghai 2 weeks ago, i can’t help but think about it occasionally. So very sweeetttttttt and the colour was gorgeous! — i cleverly managed to forget how pretty they are despite the fact that i had once baked a few loaves of lovely purple sweet potato bread before.

2 days ago at the wet market (have i mentioned that i love wet markets? i do, i do and i do!), i was merely trying my luck and asked the popo casually with zero expectation if purple sweet potato was available. Needless to say, we all know what her answer was aye? ;)

Don’t you just love this Ondeh Ondeh’s colour?!?!

I know i do.

Very much.

Initially, i only had 2-3 ideas in mind on what to do with my prized purple sweet potatoes, apart from roasting them.

But right after i tweeted my thoughts out aloud — not knowing what to do with the potatoes, yet — my tweet tweet friends tweeted back almost immediately with some very fabulous ideas and this Ondeh Ondeh was one of them, courtesy of Ellie from Almost Bourdain. :)

Not too long ago, i’ve made quite a bit of ondeh ondeh using a new recipe. I didn’t like it that much then.

Then, i remember loving my first attempt’s Ondeh Ondeh quite abit. So, for this attempt, i made sure i use back the very same recipe.

Alas, chewy but not so chewy texture obtained.

Perfect for fussy me! Hehe.

Ondeh Ondeh

(makes 20-22 balls)

Skin
180g sweet potato, mashed
50g glutinous rice flour
20g tapioca or corn flour
25g sugar
30-45ml water, depending on the dough

Filling
80-100g gula melaka, chopped

Coating
1/2 young shredded coconut + pinch of salt, steamed for 5 minutes

Method
1. mix skin ingredients and knead into a smooth dough.
2. divide into small balls and wrap in filling.
3. put balls into boiling water. boil until balls float up, remove and coat with shredded coconut.

For more detailed steps with photos, click here!

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Something which you might wanna know :)

~ Purple-fleshed sweet potatoes are a fantastic source of anthocyanins (especially peonidins and cyanidins) and have outstanding antioxidant activity. In one study, the antioxidant activity in purple sweet potatoes was 3.2 times higher than that of a type of blueberry! An equally amazing fact about sweet potatoes is the antioxidant capacity of all their parts. Recent research has shown different genes to be at work in the flesh versus skin of the sweet potato producing different concentrations of anthocyanin antioxidants. Even the leaves of the sweet potato plant have been shown to provide important antioxidant benefits and are included in soups in many cuisines.

Of course, that is not why i love sweet potatoes.

I love sweet potatoes because well, i simply love sweet potatoes! Heh.

Oh, and their leaves too — think stir fry sweet potato leaves with sambal + dried shrimps (hay bee).

YUMS!

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Submitting this for Muhibbah Monday to Suresh from 3hungrytummies! :)

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