Ingredients
500 g White Color Sweet Potato Flesh (3 Medium, about 720g) 150 g Glutinous Rice Flour 20 g All-Purpose Flour 2 Tbsp Pandan Extract (8 Pandan Leaves, pounded) 150 g Gula Melaka (Palm Sugar), finely chopped 150 g Grated Coconut A Pinch Of Sea Salt Method Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes. When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first) In a large bowl, combine the sweet potato with glutinous rice flour, all-purpose flour, and Pandan extract and with knead well to form a soft dough. Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely. Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water. When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. Coat the ondeh ondeh with grated coconut and serve immediately. Makes about 40 balls |