ONDEH-ONDEH KELEDEK

'Keledek' is Malay for 'sweet potato'

This recipe was one of many that I saved from Domestic Science (Home Economics) class back in my secondary school days. I used 1.2kg of sweet potato (quadrupled the recipe) when I made the ondeh2 on 18 Oct. Yielded 66 ondeh2. The only problem with making them on your own is that you can't make the sweet potato balls and boil them at the same time. (Could do that when we were in S'pore and I had a fantastic Filipina domestic helper. The ondeh2 were perfect then!) Anyway, this time, I made the balls first, placing them on floured plates before boiling which resulted in some of the gula melaka melting before cooking and oozing through the green dough. Tasted great all the same, though! No complaints from the tasters. (I think I gobbled down at least a dozen of them - probably a lot more!)

ONDEH ONDEH KELEDEK

½ kati (300g) white sweet potatoes ½ tbsp tapioca flour
1 tbsp flour ¼ piece gula melaka
½ tbsp gran. Sugar 1/6 coconut (grated white)
1-2 tbsp thick pandan juice pinch of salt
1. Scrub the sweet potatoes and clean and boil or steam them in their jackets till cooked.
2. Chop up the gula melaka and mix it with sugar
3. Mix the coconut with a little salt.
4. Skin and mash the cooked potato and mix in the sieved flour to get a pliable dough.
5. Add the pandan juice to get a good green colour
6. Turn the dough out on to a floured board and divide it into small pieces the size of small marbles.
7. Make a hole in each piece and put in some sugar
8. Shape into balls and boil in boiling water till they float to the surface of the water.
9. Drain them well and toss them in the coconut
10. Serve ondeh-ondeh in little baskets made from banana leaves or on a clean plate.

Pandan Chiffon Cake

Beating the egg white



Mixing egg yolk /pandan mixture into flour



Egg whites folded into the egg yolk mixture



Batter in tin prior to baking



Baked chiffon cake, straight from the oven, before turning over the tin



Chiffon cake baked in kugelhopf tin

Sliced pandan cake (sorry pix didn't turn out well!)

PANDAN CHIFFON CAKE -this recipe has been adapted fm the original which uses 9 egg whites and 6 egg yolks as my chiffon tin is not big enough - the batter overflowed from the tin when I used 9 egg whites

6 large egg whites
½ tsp cream of tartar
125g castor sugar
4 egg yolks
80g vegetable oil
½ tsp pandan essence
¾ tsp vanilla essence (optional)
85g coconut cream
135g cake flour
1 ½ tsp baking powder (heaped)
½ tsp salt

1. Whisk egg whites and cream of tartar till stiff.
2. Gradually add sugar and whisk for another 5-7min
3. Combine yolks, oil, cream and essences in a bowl and beat lightly.
4. Sift flour, baking powder and salt into a large bowl.
5. Make well in centre of flour and pour in egg/oil/coconut cream mixture.
6. Bring flour in from sides and beat till smooth.
7. Fold in 1/3 of the stiff egg white mixture and blend well. Then, add the rest of the egg white and blend.
8. Pour batter into ungreased chiffon cake tin
9. Bake at 160C for 50-60 min till cake springs back when pressed with finger.
10. Remove from oven, invert cake tin over lid and leave for ½ hour before transferring to a wire rack to cool.

Pandan Muffins

choc chip cookies, sour cream cheesecake and pandan muffins - all made in one morning

Recipe adapted from American muffins recipe that I copied from somewhere ages ago.

AMERICAN MUFFINS

Ingredients

• 225g (1 ¾ cup) plain flour
• 3 ½ tsp baking powder
• 100g sugar
• pinch of salt
• 250ml (1 cup) milk
• 1 egg
• 120ml (1/2 cup) corn/sunflower oil
• ½ tsp vanilla essence

Method

1. Preheat the oven (not fan-forced) to 200°C.

2. Sift the flour, baking powder and salt into a bowl.

3. Add the sugar.

4. Mix egg, oil, essence and milk together, then pour into dry ingredients. Blend quickly (mixture will be a bit lumpy)

5. Spoon into paper cases placed in patty tins (3/4 full) and bake for 15-18 minutes. Remove from the oven and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.

6. Makes 15 medium or 12 large muffins

Variations

Blueberry and lemon

1. Add 200g blueberries and rind of ½ lemon
2. Chocolate chips

Use 175g flour and 40g cocoa

100g choc chips

½ tsp vanilla essence

3. Breakfast muffins

100g wholemeal self-raising flour

125g plain four

75g sugar

100g chopped apricots (dried)

1 tabsp honey

4. Cranberries/Raisins

Add a handful of dried cranberries/raisins

5. Pandan

Add a few drops of green pandan essence instead of vanilla essence and substitute part/all of the milk with coconut milk/cream

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