Kueh Dadar

Since I still have grated coconut and gula melaka left after making Onde Onde, I decided to make this Kueh Dadar that I used to make during school time. Somehow, I found it quite difficult to achieve a thin crepe even though I tried to swirl the batter as wide as I could. Nevertheless, my Kueh Dadar turned out quite successful with the fragrant gula melaka coconut. The batter was good enough to make only 8 pcs of crepes which were not enough for everyone. Perhaps, I will add more water to the batter to get a few more crepes (I still had excess of coconut fillings). 

Ingredients

200g coconut milk
180g plain water
1 egg
Few drops of pandan paste
150g plain flour
A pinch of salt
Cooking oil

2 pandan leaves (cut into small pieces)
75g water
150g gula melaka
250g grated coconut

Directions

1. In a mixing bowl, mix coconut milk, plain water and egg. Add pandan paste and whisk till well mixed. Sift in the plain flour, salt and whisk until well combined.
2. In a flat frying pan with medium heat, add some oil. Put a ladle of batter into the pan and swirl around the pan as thinly and quickly. Turn the crepe over the other side once it turn slightly brown. Set aside.
3. In a wok, put pandan leaves, water and gula melaka. Bring to boil and until all sugar dissolved. Add in the grated coconut and stir well. Let it simmer until coconut is moist and the water almost dry. Transfer to a bowl and let it cool.
4. Place a crepe on a flat surface. Put 2 tablespoons of coconut filings on the centre of the crepe. Fold the crepe into poh piah shape.

Sweet Potatoes Onde Onde

I came across these orange color sweet potatoes at one of the shops and decided to make this Onde Onde for today's teabreak. The dough was easy but it was a little tricky with the filling, have to make sure they were sealed properly so that the gula melaka will not leak out. 

Overall, a great and yummy snacks.

Ingredients

Skin ingredients:
150g of sweet potato (skinned, steamed and mashed)
150g of glutinous rice flour
100g of lukewarm water
20g of castor sugar
20g of cooking oil

Filling and coating ingredients:
100g Gula Melaka
3pcs of pandan leaves (cut into small pieces)
150g grated coconut
1/4 tsp salt

Others:
A pot of hot water for boiling glutinous rice balls
A big bowl of cold water for cooling the cooked glutinous rice balls.

Directions

1. Skin, steam and mash the sweet potatoes, set aside for later use.
2. In a big bowl, put the glutinous rice flour, sugar, oil and mash potatoes. Gradually add in the lukewarm water. Use hand to knead until well combined to a pliable dough.
3. Meanwhile, place grated coconut, salt and pandan leaves. Steam for 10-15 mins.
4. Divide dough into small balls. Flatten and put a tsp of gula melaka into the centre of dough, seal the edges and shape it round. 
5. Put sweet potatoes balls into a pot of hot boiling water. Let them boil until the sweet potatoes balls float up. Transfer the balls into the icy water for 2-3 mins before drain and transfer to steamed grated coconut.