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Wednesday, 24 May 2017

Purple Sweet Potato+Palm Sugar Ball 紫薯椰糖球

When I began to type the title of this recipe, I suddenly experienced​ a metal block - I couldn't recall the name of this popular sweet potato snack 😣 Hence, I just named it by the ingredients used - purple sweet potato with palm sugar filling 😌

The purple sweet potato was first steamed and mashed before adding to the glutinous rice flour and tapioca starch. The two latter ingredients gave the snack a sticky and chewy texture.

If the sweet potato ball was properly sealed, the melted palm sugar filling would just burst in your mouth upon your first bite. WARNING:  BEWARE OF SQUIRTING SYRUP
It is advisable to "conceal" the potato ball in your mouth before you start biting,  You'll regret for not heeding the advice 🚨

I finally recalled the proper name of this snack - it is either spelt as ondeh-ondeh or onde-onde 😋

Yield : about 21 pcs of 3cm balls


120g mashed purple sweet potato paste
60g glutinous rice flour
12g tapioca starch*
65~70g hot water

Palm Sugar Filling
50g palm sugar/gula melake, chopped into fine bits 

Coconut Coating
90g fresh or frozen grated coconut
1 pandan leaf, cut into 2cm length
1/4 tsp salt

* tapioca starch can be replaced by glutinous rice flour.


1. Chop the palm sugar/gula melaka block into fine bits. Set aside.

2. Mix the grated coconut with salt in a heat resistant bowl, and lay the cut pandan leaf above. Steam the coconut mixture for about 5 minutes. Set aside.

3. Take about 150g of peeled raw sweet potato chunks, and steam them in high heat for about 20 minutes, or till soft.

If you're using a 2-tier steamer, first steam the sweet potato for 15 minutes.

After 15 minutes of steaming, place the grated coconut from (2) on another steamer's rack above the sweet potato. Turn on the steamer and steam for another 5 minutes.

4. Collect 120g of the hot steamed sweet potato, and use a spoon or fork to mash it into paste.

5. In a mixing bowl, combine the hot sweet potato paste, glutinous rice powder, tapioca starch and hot water into a soft pliable dough. The exact amount of water to be added, depends on the water content of the sweet potato. To avoid over adding, pour the water in several portions.
Orange sweet potato needs less water than purple sweet potato.

4. Knead the dough for about 10 to 15 minutes till smooth.
If the dough becomes dry during kneading, add a spoonful of water to it.
Shape the dough into a thick rope, and seal with a cling wrap. Let the dough rest for about 30 to 60 minutes.

5. Start boiling a pot of water to blanch the sweet potato balls later.

6. Divide the dough into smaller portions,  about 13 ~ 15g each, and roll it into a ball. Place the dough balls on a plate.
I divide the dough into 21 portions.

7. Select a dough ball and shape it into a shallow dish and place 1/2 tsp of palm sugar in it. Wrap up the dough, and give it a light squeeze by closing up your palm. This is to ensure there will be no point of weakness where the melted palm sugar could leak out during cooking.
Then shape it into a ball by rolling between two palms.
If the dough is too dry, it will crack during shaping. Try to wet it with a bit of water to make it smoother and pliable.

8. When the water starts to boil, throw the dough balls in and stir the water. This is to avoid the dough balls from sticking to the pot and burnt.
Stir once every 1 to 2 minutes.

Cover and cook in medium heat. Too strong heat may cause the balls to rupture.

9. When the dough balls are cooked, they will float. Scoop out the balls and place them on a rack to dry.

10. When the ball surface has dried up slightly, roll it over a bowl of steamed grated coconut from (2).

11. After the sweet potato balls have cool down, refrigerate them for about 30 minutes before serving.
Refrigerated onde-onde taste better - more chewy. If the sweet potato balls have been chilled for a few hours, thaw it for about 5 to 10 minutes before serving.
Best consume within the same day 😉

Tips on keeping your fresh grated coconut
Keep your fresh grated coconut in small freezer bags. Squeeze out as much air as  possible. Label the bag with the date of purchase. Keep the bags flat in the freezer. 

Thursday, 18 May 2017

Cocoa Marble Chiffon Cake 可可大理石威风蛋糕

A delicious and beautiful vanilla chiffon cake with butter, whipping cream in its ingredients, and swirl of cocoa strips. Light, moist and aromatic 🍰

Yield:  One 6" round cake
Pan size: 6x3" round pan
Baking temperature: 140°C for 30 minutes ⏩ 170°C for 12 to 15 minutes


All ingredients in room temperature, otherwise stated.
Using 55g Omega 3&6 eggs

20g unsalted  butter 无盐牛油
40g whipping cream/milk 动物性鲜奶油/牛奶
15g honey 蜂蜜

55g top/cake flour 低筋面粉
5g milk powder 奶粉
3 egg yolks 蛋黄

3 egg whites 蛋白
Pinch of fine salt 细盐
50g fine sugar 细砂糖

1/4 tsp vanilla essence 香草精

5g cocoa powder 无糖可可粉
7g hot water 热水

1. Line the base of an 6" round cake mould with parchment paper. Need not grease the side.

2. Sieve top/cake flour and milk powder into a bowl. Set aside.

3. Combine cocoa powder and hot water in a small bowl. Cover and set aside.

4. Pour whipping cream/milk, honey and cold unsalted butter in a heat resistant bowl.
Place the bowl of honey-cream mixture in a rice cooker, and turn on the "Keep Warm" function for about 10 to 15 minutes to warm up the content.
The content can also be heated over a stove, but don't bring to a boil.

5. Take out the warm content and pour in the sifted flour mixture from (2) immediately. Combine using a spatula into a smooth honey-cream paste.

6. Mix in the 3 egg yolks, one at a time, to honey-cream paste.

Cover and set aside.

7. In a separate, clean and grease-free mixing bowl, add a pinch of fine salt to the egg white. Beat egg white to frothy, then starts to add 50g of sugar gradually. Beat at high speed till almost stiff peak state.
Reduce the mixer speed to low at the final 1 minute. 

8. Add about 1/3 of the meringue to the yolk-cream batter at (6), and mix well.

9. Pour (8) back to combine with the remaining meringue. Fold to combine into a smooth batter.

10. Add vanilla essence to the batter, and blend well.

11. Transfer about 2 tbsp of the vanilla batter to the cocoa paste in (3), and mix well.

Pour the cocoa batter to the vanilla batter, and give only 2 to 3 folds in order to keep the swirling pattern.

12. Pour the batter into the prepared round cake pan. Tap the pan against the work top to remove any trapped air bubbles.

13. Bake in a preheated oven at 140° Celsius for about 30 minutes, at the lower rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170°Celsius for about 10 to 15 minutes.

End of baking.

14. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.

15. Jiggle the pan to dislodge the cake, then invert the cake out.

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes.
This step is optional.

16. Allow the cake to cool down completely before cutting. Serve warm or cold 🍰😋
But I prefer to toast the cake lightly to bring out the butter aroma befor serving ♥☕