Sweet Potato Onde Onde
is shared by Zoe Liu @zoebakeforhappykids
I have to agree with Zoe Liu
that these onde onde are better
than those made traditionally with tapioca flour and glutinous rice flour.
Besides rich in fibre,
they remain soft & chewy a long time.
They get their natural colour from the sweet potato,
orange, yellow or purple
the choice is yours.
Sweet Potato Onde Onde
makes 20 pieces
Dough: combine & knead to form a pliable, non-sticky dough:
160g warm freshly steamed potato, mashed
50g glutinous rice flour
Filling: 80g chopped gula melaka
Coating: mix and steam together, leave aside to cool:
100g freshly grated coconut
pinch of salt
Method:
1. divide dough into 20 parts & shape into balls
2. flatten dough & wrap adequate amount of filling inside, dorm into a ball
3. cook these balls in a pot of boiling water
4. once these balls float, remove and drop into the bowl of coconut to coat
5. set aside to cool completely
6. enjoy
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