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Recipe: Onde-onde Tang Yuan with Sago Pearls in Coconut Milk

Covid numbers are once again on the rise as of late, and it’s now more important than ever to keep doing our part to help curb the spread of the disease. Avoid going out unless absolutely necessary and always adhere to SOPs and practice social distancing.

Here’s another recipe from Margarita to try at home in the meantime.

Onde-onde Tang Yuan with Sago Pearls in Coconut Milk

By Margarita Lee

Margarita Lee

Ingredients A:

  • 150g Glutinous rice flour
  • 130-150ml Water
  • 8 Pandan leaves 
  • 80g Palm sugar (chopped) 

Method:

  1. Cut the pandan leaves with a pair of scissors and blitz them in a food processor. Squeeze out the juice for later use.
  2. In a large bowl, combine the glutinous rice flour with the pandan juice by mixing in the juice gradually and kneading lightly. 
  3. Pinch a small piece of the dough (about 50g) and place it in boiling water. When the dough rises up to the surface, remove it and shake off the excess water. Mix it back into the main dough and knead well until smooth. If the dough is too soft, add more glutinous rice flour.
  4. Cover the dough and set aside for about 30 minutes.
  5. Divide the dough into 10g balls. Flatten each dough ball and wrap 1/2 teaspoon palm sugar in it. Repeat until all ingredients are used up. These are the tang yuan.

 

Ingredients B:

  • 3-4 Pandan leaves (tied into knots)
  • 50g Sago pearls (washed in water and drained)
  • 250ml Coconut milk 
  • 300ml Water
  • 50g Granulated sugar
  • 1/2 tsp Salt 
  • Sesame seeds (optional)
Photo by Margarita Lee

Method:

  1. Boil the water with sugar, salt, and pandan leaves. Once boiling, quickly reduce the heat to the lowest setting and simmer for five more minutes. Then turn off heat, discard the pandan leaves and set aside.
  2. To cook the sago pearls, fill a small pot with water and bring to a boil. Add in the sago pearls and cook until cooked through. Use a skimmer to transfer the sago pearls into the prepared syrup.  
  3. To cook the tang yuan, first boil water in a pot. Once the water is boiling, carefully drop the tang yuan into the boiling water and stir to prevent them from sticking to the bottom of the pot. As soon as they float to the surface, turn off the heat.
  4. Use a slotted spoon to dish out the cooked tang yuan and transfer them into the syrup pot. Pour in the coconut milk and stir to mix. Do not let this come to a complete boil as the coconut milk will curdle.  
  5. Garnish with some sesame seeds and serve.

 

Note:

  • Be careful not to make the dough too thin as it will expand during the cooking process. This will result in the dough cracking and the palm sugar leaking.
  • If you are cooking the sago pearls in advance, soak them in cold water to prevent them from sticking onto each other and forming large lumps.

Check out more of Margarita’s recipes on her FB @ Umummy Food!

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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