Ondeh-ondeh

I first learned how to do this ondeh-ondeh way back in home science class in secondary school.  My alma mater was Convent Peel Road, Kuala Lumpur.  I remember being so impressed when the little balls floated up and ta-da, it was cooked!

There are many versions of this kuih.  Some people favour using glutinous rice flour, others like myself prefer the original version using sweet potato and glutinous rice flour.  I have tried both versions and have found that the glutinous rice flour only ondeh-ondeh is a bit chewy.

I try not to use too much colouring in my food.  Authentic ondeh-ondeh is small little green coloured balls filled with finely chopped palm sugar.  My favourite version is orange coloured (natural colour from orange sweet potato).  And of course, coated in lots and lots of grated coconut.  So sinful.

In Sydney, it is very hard to get fresh grated coconut.  I have been using the dessicated coconut.  There is actually not much difference.


Ingredients

500 gm steamed and mashed sweet potato
150 gm glutinous rice flour
20 gm all purpose flour
100 gm gula melaka (palm sugar), finely chopped
100 gm dessicated coconut
A pinch of salt

Method

Steam and mash sweet potato. 

Mix mashed sweet potato with glutinous rice flour.  Knead lightly.  Add a little flour if dough is too sticky.

Take one portion of dough and roll into a small ball.  Flatten slightly.  Fill center of flattened ball with palm sugar.  Close up the ball and roll slightly to make it round.  Follow same procedure for the remaining dough.

Bring a pot of water to boil.  Put a few balls into water.  When the balls float to the surface, remove them with slotted spoon.  Shake off excess water. 

Roll the balls in coconut and serve immediately.   Enjoy!


P.S. 

I have re-tested my earlier recipe and tweaked it slightly.  Here are some latest photos.



It is better to put in a few balls at any one time.  Otherwise you will be stressed out when all the balls float up at the same time and you have to remove them individually and roll them in coconut.  Unless you can work at the speed of lightning, believe me, it is rather stressful.  Takes the joy out of making this delicious kuih.

Please make sure you cut up the sweet potato into chunks rather than steaming them whole.  The time taken is less and the sweet potato softens so much faster.