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Dumpling Report: Onde-Onde
Mar. 18th, 2011 02:51 pm I totally cheated on these. They are supposed to be made with palm sugar and pandan water, but that would have meant more shopping excursions, so I left them out. I tried substituting brown sugar for the palm sugar, but the filling process would clearly be easier with hard chunks of sugar and I gave that up after making 10 (of about 40).
So what I ended up with was sweet potato dumplings rolled in coconut rather than Malaysian Sweet Potato Dumplings with a Melted Sugar Center. Even so, quite tasty! And not very hard. I will try again some time with all the correct ingredients, but I would also be tempted substitute in flavorings I'm used to having with sweet potatoes (orange juice and pumpkin pie spices, essentially) and serving these for Thanksgiving. I will probably also try using sugar cubes as the filling, that would be easier than shopping up palm sugar, I suspect.
This is a good recipe to have in my back pocket, because it's vegan, wheat-free and gluten-free, so I can feed it to everyone in my family.
So what I ended up with was sweet potato dumplings rolled in coconut rather than Malaysian Sweet Potato Dumplings with a Melted Sugar Center. Even so, quite tasty! And not very hard. I will try again some time with all the correct ingredients, but I would also be tempted substitute in flavorings I'm used to having with sweet potatoes (orange juice and pumpkin pie spices, essentially) and serving these for Thanksgiving. I will probably also try using sugar cubes as the filling, that would be easier than shopping up palm sugar, I suspect.
This is a good recipe to have in my back pocket, because it's vegan, wheat-free and gluten-free, so I can feed it to everyone in my family.