南瓜小鸟蛋 Pumpkin ondeh-ondeh

自从那天在马六甲买了纯椰糖，已经连续好几个星期都弄了小鸟蛋。

南瓜小鸟蛋

这款南瓜小鸟蛋是我一直都想尝试的，趁着南瓜月，弄了南瓜泥，除了做喜欢的南瓜喜粄，也做了南瓜小鸟蛋。

材料A (Ingredients A)

半粒          椰子－刨白丝 (Half coconut - shredded)
少许          盐 (Pinch of salt)

材料B (Ingredients B)

105g         糯米粉 (105 glutinous rice flour)

15g           澄面粉 (15g wheat flour)

60g           南瓜泥 (60g pumpkin puree)

50ml         清水 (50ml plain water)

材料C (Ingredients C)

适量          纯椰糖－切碎(Some Melaka pure palm sugar - chopped)

步骤 (Steps)
1. 把盐加入椰丝搅拌均匀，铺在碟里，大火蒸5分钟，取出后，放凉，备用。

     Mix salt evenly with the shredded coconut, spread in a plate, steam for 5 minutes, leave 

     to cool.

2, 把糯米粉和澄面粉搅拌均匀，加入南瓜泥，搓均匀，再慢慢加入清水，搓成团。

     Mix glutinous rice flour and wheat flour evenly, add in pumpkin puree,mix evenly, then 

     add in plain water a little bit at a time, knead to form a dough.

3. 把粉团做成小圆球，压扁然后包入舂碎了的椰糖。

    Divide the dough into small round ball, wrap in some chopped palm sugar.

4. 把(3) 放入滚水中煮至熟（浮面后，再多煮2－3分钟），就可以捞上来过冷河。

    Put (3) into boiled water and cooked until the ondeh-ondeh floated (once it float, continue

    to cook for another 2-3 minutes), then transfer the ondeh-ondeh into a bowl of cold water.

5. 最后，沾上蒸熟椰丝，就可以享用。

    Drain the water, coat the ondeh-ondeh with shredded coconut, and it is ready to serve.

南瓜泥

材料B

搓成团

包入椰糖

搓圆

放入沸水里煮熟

煮至浮面后，再多煮2－3分钟，让椰糖溶化

捞起后，放入冷水里“过冷河”

粘上椰丝

南瓜小鸟蛋

来吧，请大家“视”吃

October 2014 Event: Pumpkin 

This post is linked to the event Little Thumbs Up (October 2014 Event: Pumpkin) , organized by Zoe (Bake For Happy Kids) and Mui Mui (My Little Favourite DIY) , hosted by Eileen (Eileen's Diary).

This post is also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

and co-hosted by Charmaine of Mimi Bakery House.