Onde-onde II
This is a delicious sweet potato treat that I shared previously. A modified version of the onde-onde found in Malaysia, which is typically green in colour and filled with “gula melaka (a.k.a. palm sugar).”
Ingredients:
700 g sweet potato
1/3 cup + 3 tbsp white sugar
4 cup glutinous rice flour
2 cup sweetened shredded coconut
Directions:
1. Peel sweet potato and cut into small chucks. Cook them in a pot of boiling water.
2. Let boil on medium high heat for 20-30 minutes, or until tender.
3. Drain water off the pot. Mix sugar into potatoes and mash them.
4. Pour in glutinous rice flour gradually, until a pliable potato dough is formed. Use ~ 1 tbsp dough for each ball. Roll balls with both hands.
5. Drop sweet potato balls into a fresh pot of boiling water. Cook on medium high heat for about 15 minutes, or until they appear on water surface.
6. Drain water off the pot. Let cool. Roll balls on a plate of shredded coconut. Serve!
* Yield: ~ 80 pieces
