Onde Onde

Finally i made Onde Onde...but why itz not greeen?? Well, there are 2 versions for this recettes. Either used only glutinous rice flour and add pandan paste or using oranged flesh sweet potato and preserved its natural colour. And i chosen the latter, also by using more sweet potato and less flour the texture of the onde onde becomes softer. So here you go with the ingredients:

250 g Sweet Potato (peeled, boiled and mashed)
350 g Glutinous Rice flour
a pinch of salt
200 g Gula Melaka or palm sugar (chopped)
200 g Grated coconut

Method

1. Bring a pot of water to boil. Mix the salt into the grated coconut and set aside.

2. Mix all the ingredients except sugar, and knead until you get a soft dough. If the dough is sticky add abit more glutinous rice flour. Roll into small lumps.

3. Create a hole in middle of each lump and fill with some gula melaka, then close the hole by rolling the dough back into a ball.

4. Drop the balls into the boiling water. The onde onde is cooked when they float to the top. Drain, roll them in the grated coconut and serve.


P.S If you can't get fresh grated coconut, use dried grated and spray with water till moist.