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SWEET POTATO ONDE ONDE
Sweet Potato Onde Onde
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INGREDIENTS
- 1 big sweet potato, cut into pieces, steamed until soft and mashed
- 200g glutinous rice flour
- pinch of salt
- 100ml water
- 1 tbsp tapioca flour
- Filling for the ball:
- 100g grated gula melaka
- Grating for the ball:
- 200g grated coconut (white part only) and a pinch of salt.Steam for 5 minutes and leave to cool. (This helps it to keep better and the grated coconut won't spoil so fast.)
DIRECTIONS
Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent and sticky (texture a bit like glue.)
Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed sweet potato and mix well to form a dough until the dough no longer sticks to your hand.
In a pot, boil the water until boiling. Roll the pieces of dough into small balls with your palms. Then flatten the ball and put a bit of the filling in the centre.
Seal the ball and roll again into round balls. Drop the balls into boiling water until they float to the surface (about 2 to 2 1/2 minutes). Then it's ready to be removed with a strainer.
Coat the round balls with grated coconut & it's ready....yippie
Remember...because it's made of coconut so to ensure freshness, it is better to prepare it in the morning, keep in a cool place and consume before end day.
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Terimah kasi banjak for sharing your recipe of Onde Onde. If you have a passion for cooking than you can learn to be a better cook. Don't worry about making mistakes some times, because we all do. God Bless, Axel & Kathie
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