26 Apr Ondeh Ondeh
I like these green little poppers. Though without the pandan to colour it, making it just with sweet potatoes make them just little yellow poppers. What am I talking about? I’m talking about Ondeh Ondeh!
The texture of the grated coconut… The chewiness of the sweet potato dough… The burst in your mouth feeling when the gula melaka flows out with the first bite! It feels a little like this…
MAGNIFICENT!
I am going to try making it different colours the next time around by infusing plant base colouring into the dough before I roll them up! Think pandan juice for green… Using Purple sweet potatoes instead of the yellow ones… Butterfly blue pea for blue… Don’t think that would alter the taste too much. Haha! Was thinking of using berries for the reds and pinks but I fear that the ondeh ondeh may taste too fruity. Well, I’ll go try and update here when I am feeling all adventurous next round!
Until then, happy cooking!
xoxo,
Regina
ONDEH ONDEH
| Prep time | 10 min |
| Cook time | 3-5 min |
| Yields | 10 balls |
THINGS YOU NEED
| 500 grams | Sweet Potato |
| 40 grams | Tapioca Flour |
| 1 | Grated Coconut |
| 100 grams | Gula Melaka |
HERE’S HOW
Preparation:
- Steam the sweet potato and peel the skin
- Chop the gula melaka into small pieces
Instructions:
- In a bowl, mash the sweet potato with a fork until the lumps are gone.
- Add tapioca flour bit by bit into the bowl and knead well to form a smooth dough.
- Pinch a small piece of dough and flatten lightly.
- Fill the center of the dough with gula melaka.
- Roll them in your palm to form a smooth ball
- Cook the sweet potato balls in boiling water.
- Remove them when they float to the surface.
- Drip dry and coat with fresh grated coconut.
- Ready to serve
⚠ Caution ⚠
- The gula melaka within would be scalding hot! Cool before eating to avoid scalding your tongue. 😝
HELPFUL TIPS
- If you want the balls to look a certain colour, you can always add in a drop of food dye into the dough.
