SWEET POTATO ONDE ONDE

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