onde onde

www.chopstickdiner.com 

Onde onde

Prep time: 15 minutes
Cooking time: 30 minutes
Makes approximately 25 onde onde balls 

200g white-fleshed sweet potato, peeled
90g glutinous rice flour (adjust accordingly — some sweet potato holds more moisture, therefore, will call for more flour)
2 tablespoons pandan juice* or a few drops of pandan extract
100g palm sugar, roughly chopped
100g grated fresh coconut (fresh is possible, if not dessicated coconut will do)
a pinch of sea salt 

1. Cut sweet potatoes into thin slices & steam for approx 20 minutes or until soft to touch. Whilst still warm, mash the sweet potatoes in a bowl using the back of a fork. 
2. In a large bowl, combine mashed sweet potato, glutinous rice flour and pandan juice and knead well to form a soft dough.
NOTE: If dough is still sticky, add a little more glutinous rice flour.  
3. Mix grated coconut and sea salt together and steam for approx 2-3 minutes. Allow the mix to cool completely. 
4. Pinch a small piece of the dough and roll it into a ball. Flatten the ball slightly and place a small piece of gula melaka in the centre. Pinch the sides of the dough towards the centre and roll it in your palms to form a smooth ball.  
5. Cook the onde onde in boiling water. Once they float to the surface, scoop the onde onde with a slotted spoon and gently shake off excess water.  
6. Roll the onde onde in grated coconut mix and serve immediately. Best eaten warm 

* To make pandan juice, blend 10 blades of pandan leaves with approx 40g water. Then, either strain the pandan leaves through a sieve and gently press the leaves against the sieve using a spoon or place pandan leaves in a muslin cloth and squeeze out the juice.