Onde – onde
Onde – onde
- Sweet potato 100g
- Glutinous Rice flour 100g
- Pandan Leaves(1) 5 pieces
- Water 15ml
- Thick coconut milk 30g
- Gula Melaka 100g (chopped finely)
- Grated Coconut 200g
- Pandan Leaves(2) 2 pieces
- Salt 1/4 tsp
- Cut Panadan Leaves (1) into small pieces and blend it with the 15ml water. Squeeze to get 30ml of dark green pandan juice.
- Boil sweet potato in the jacket in a pot of water until tender. Cool down. Remove potato skin and mash well.
- Mix 100g of mashed sweet potato with Pandan juice (1) and coconut milk. (green colouring can be added now if desired)
- Add in glutinous rice flour and incorporate until the dough comes together.
- Place grated coconut on a plate. Cut Pandan Leaves (2) into 5 cm lengths and embed in grated coconut. Steam over boiling water for 5 mins.
- Leave steamed grated coconut to cool completely and mix in 1/4 tsp salt. Set aside.
- Portion out (4) into 10g dough. Dust hands with glutinous rice flour and roll each 10g dough into a round ball. Use pinkie finger make a well in the center of the ball. Carefully fill the well with chopped Gula Melaka. Seal the opening of the dough and roll it into a ball again. Place the ball in a shallow plate of glutinous rice flour to prevent them from sticking together.
- Boil a pot of water. Drop (7) into the boiling water. Cook until Onde Onde floats to the surface of the boiling water.
- Remove Onde Onde with a slotted spoon and leave it to cool for 2mins.
- Roll (9) in grated coconut (6). Serve and finish on the same day.