Onde-Onde Gula Melaka & Kuih Ketayap : Dubai Edition

when you’re staying overseas, ANY traditional kuih is delicious!

i had the pleasure of making (and eating!) kuih ketayap and kuih onde-onde gula melaka these past weeks. it was such a liberating experience when you know you can actually home-make these kuih that you’ve been buying for RM1 per 3 pieces (is it still this price?) at the roadside stalls.

kuih is simply a traditional asian dessert usually eaten in the morning or for tea-time. most are sweet, but some kuih can be savoury like karipap (curry puff), pulut panggang and kuih bakar lauk.

 

why did i make kuih ketayap AND onde-onde gula melaka?

1. both kuih use gula melaka, and i had just gotten a few blocks from my dubai friend lin yang dah balik malaysia pun. thanks lin!
2. both use kelapa parut (grated coconut) – since i just bought a big plastic of freshly grated coconut, why not make more than one type of kuih.
3. both use green colouring, and that’s the one coloring that i have right now. use it!

 

my humble kuih ketayap

 

RESEPI MUDAH KUIH KETAYAP

• tepung gandum 2 cawan (2 cups of wheat flour)
• santan/fresh milk (1 cup of coconut milk/fresh milk)
• kelapa parut (grated coconut)
• gula melaka (can use brown sugar)
• garam (salt)
• green colouring
• (some recipes add 1 egg too)

1. make the inti – cut gula melaka into small pieces and put in a hot pan with a little bit of water. wait til it melts
2. then add kelapa parut and mix with melted gula melaka,
3. add a little bit of salt, then put aside
4. mix tepung gandum, santan, salt and green coloring to make the ‘pancake’
5. add a little drop of oil so that it will not stick to the pan
6. make sure it’s slightly cair so that inti lembut
7. heat up pan, can use butter or not (since dah ade oil in adunan)
8. use senduk to pour the batter into the hot pan, ratakan so that it’s flat
9. angkat and now you can gulung-gulung!

 

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my eldest khaleef with onde-onde

 

RESEPI MUDAH ONDE-ONDE GULA MELAKA

• tepung pulut 300g (glutinous flour)
• tepung gandum sikit (1/2 cup wheat flour)
• air (water)
• gula melaka
• grated coconut
• salt

1. break the gula melaka into small pieces, put aside
2. add tepung pulut, tepung gandum, green coloring and water until it can be formed into small balls
3. press the middle of the ball and add the small pieces of gula melaka
4. boil water, and then add the small balls one by one
5. when it floats, that means it’s done, and you can pick up the onde-onde
6. tunggu sejuk
7. meanwhile, mix the kelapa parut with a bit of salt and you can golek-golek the onde-onde until it’s covered with coconut
8. makan!

 

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senang kan?

i bought the freshly grated kelapa parut from lulu hypermarket. you can get grated coconut in geant too but it’s already grated and packed. at lulu, there’s a small counter with a window where we can ‘order’ grated coconut and the staff inside would grate it there and then – fresh!

we need tepung pulut (glutinous rice flour) to make kuih onde-onde gula melaka, and at first i thought we couldn’t get it in dubai. suddenly i found one in my rounds at lulu! yay!

 

 

ok what else can i make using tepung pulut?