Sweet Potato Onde-Onde

Onde-onde is one of the girls' favourite kueh/snacks. The traditional onde-onde is green in colour, very rich with pandan fragrance from the pandan extract used and hence the green colour. However, I am making a slightly modified version of onde-onde, which  is the orange sweet potato version. The girls really love these. These tiny morsels will burst with liquid palm sugar once you bite into them. They look very nice too.

As the girls love sweet potato soup, I prepare sweet potato soup for them at the same time. So, instead of steaming the sweet potato to be used in this recipe, I just prepare more sweet potato and boil them together with pandan leaves and ginger slices. When they turned soft, I removed the portion required for the onde-onde and add sugar into the soup to make it into my girls's favourite sweet potato soup.

Sweet Potato Onde-Onde

Ingredients for Skin:

150g orange sweet potato, steamed and mashed

150g glutinous rice flour

80ml cold water

12g caster sugar

Ingredient for Filling:

100g palm sugar

Ingredients for Coating:

80g shredded coconut

1/4 tsp fine salt

Method:

1. Fill up drinking water in a bowl and place in freezer for 30 minutes. Do not let it freeze. This step is to prepare icy cold water to drop the cooked morsels that have been removed from the pot before coating with shredded coconut.

2. Shave palm sugar and set aside.

3. Mix shredded coconut with salt and steam till soft.

4. To make the dough, mix mashed sweet potato with flour till it resembles coarse crumbs. Add water, slowly, bit by bit and knead till the dough is pliable and not sticky..

5. To assemble, divide the dough into 24 small pieces, weighing 15g each. Take one, flatten it, spoon some palm sugar in the middle of the flatten dough and seal it up. Roll into a ball. Set aside. Repeat till all the dough is used up.

6. Remove the icy cold water from freezer.

7. Boil a pot of water and drop each of the morsel carefully into the boiling water. They are cooked once they float up. Gently stir the morsels if they stick to the bottom of the pot. Do not apply force on it as it may burst and the filling spilled out.

8. Once cooked, remove from the pot and place in the icy cold water.

9. Remove from cold water and coat with shredded coconut.

Note: 

1. The purpose of dropping it into icy cold water once removed from the pot is to produce a springy and soft texture onde-onde.

2. The amount of water used in the recipe may vary depending on how moist is the sweet potato. You might need to use more water if the sweet potato is drier. So, it will be prudent to prepare more cold water.

Reference: Sweet Potato Onde-Onde