Pumpkin ondeh ondeh

Previously, I've mentioned that my fil has a secret garden, and occasionally he will harvest the vegetables and fruits and pass them to us. This time round, we got a big pumpkin and some dried roselles from him. Everyone at my aunt's place went 'wow' when they saw the pumpkin, it was really big at about 3.5kg, nice and round. My fil said that he has 'accidentally' harvested the pumpkin, otherwise it would have grown bigger.

Too bad I didn't take a picture of the pumpkin when it was in whole. The pumpkin is sweet and I managed to keep the seeds with intention to grow them too.

With about half the pumpkin left, I took it back from my aunt's place and have in mind a few recipes to try out. I've pureed the entire remaining pumpkin, and used some for my hubby's favourite ondeh ondeh. The balance pumpkin puree is in the freezer, waiting to be transformed!

The pumpkin taste is not imminent in the kueh, but the skin is really soft and with enough palm sugar, I can feel the ooze-sensations!

Pumpkin ondeh ondeh

Ingredients/ Method:
(Recipe modified from previous Sweet potato ondeh ondeh)
200g pumpkin puree
200g glutinous rice flour
10 tbsp water or less (depends on the moisture of pumpkin)
1.5 tsp corn oil
chopped pieces of gula melaka
freshly grated coconut (without skin)

1. Steam pumpkin till soft.
2. Steam grated coconut for about 5-10 mins. When ready, sprinkle a little salt over the grated coconut. (This will prevent the grated coconut from turning bad/rancid.) Set aside.
3. In a bowl, mash pumpkin and add in glutinous flour and oil. 
4. Slowly add in water and knead till smooth dough is formed. Add more water if dough is dry. If dough is too sticky, add more glutinous rice flour. 
5. Chop gula melaka to bite size.
6. Dust hand with some glutinous rice flour, divide dough (about 15-20g each) and wrap in the gula melaka (about 1 tsp or as much as you can to get ooze-sensation). 
7. Put wrapped balls into big pot of boiling water. The balls are ready when it floats on the surface of water. 
8. Toss on plate filled with grated coconut.
9. Ready to be served.