Kueh Splendour 3: Indonesian Kueh Bugis印尼椰奶汤圆

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Recipe by CookingKaki: Agnes Sutanto @Jakarta

Culinary celebrities

Ondeh-Ondeh in Spa....A quick run through of the recipe, you are likely to say, "Aiya, onek onek la", and I'm sure many of you readers had gobbled a thousand of them coated with fresh grated coconut . The difference with kueh bugis is the glutinous rice ball wrapped with gula melaka grated coconut is steamed with a saltish santan sauce, hence texture has a QQ chew. Ondeh ondeh uses boiling method which gives a soft bouncy texture.

freshly grated coconut for extraction of milk n as filling

Using freshly grated coconut to extract the milk for the sauce and as the filling makes this snack a superb delight. The hard work of extraction is fully rewarded by the taste of coconut natural sweetness which is not present in canned or other processed types. Grated coconut when cooked with gula melaka used as a filling further enlighten the palate.

Just when you want to indulge your sweet tooth or introduce a new dessert to your guests, this would be your best option.

Indonesian Kueh Bugis印尼椰奶汤圆
Recipe:

Green Dough:

• 250g glutinous flour
• 10 pandan leaves
• 600cc water

Filling:
250g grated coconut
1/2 tsp vanilla
75g gula melaka
1 tsp sugar or to taste
1/2 tsp salt or to taste
30cc coconut milk

Santan sauce:
350g grated coconut
650cc water
2 tbsp rice flour
3 tbsp tapioca flour
1 tsp salt or to taste

Workshop @ Palate Sensations Singapore - 65-6589 8843

food quote:   蘿蔔青菜，各有所愛:  "Different strokes for different folks."

Cook as to how you like to eat it, join me if we share the same taste. PaulaCookingFingers

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