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Sweet Potato Glutinous Rice Balls (Ondeh Ondeh)


By Meow Meow Kitchen (Visit website)



I recalled the last time I made this Malay kueh was many years back, while I was residing at my old place. And since I have got the ready ingredients in kitchen, I decided to make a batch of these Ondeh Ondeh, for snack last Saturday.

My version is the original orangy colour and not the commercially sold green colours, which requires the mixture of pandan leaves juice and green food colouring.

Here's sharing the step-by-step preparations of Ondeh Ondeh:

1. Grate the palm sugar and set aside.

2. Steam the grated white coconut on a plate with a pinch of salt (spread evenly) for 10 minutes.

3. Skin sweet potatoes and steam for 15 minutes or until cooked. Mash while they are still warm (as shown on photo above).

4. Put glutinous rice flour and tapioca flour in a mixing bowl. Add in mashed sweet potatoes.

5. Pour water and knead till the dough is smooth and spongy. If it is too day, add some more water.

6. Pinch a small lump of the dough. Roll into a ball and flatten. Put a little palm sugar (from photo 1) in the middle and seal well. Set aside in a plate (as shown on above, left bottom photo).
7. Bring a big pot of water to the boil. Drop the ondeh ondeh into the boiling water. When the ondeh ondeh rise to the surface, keep boiling for another 2 minutes. Scoop up each ball with a strainer and coat in grated coconut (as shown on above, left bottom photo).

8. Assemble them together and serve hot.

9. Above photo shows the melted palm sugar....Yummy... ^o^

Ingredients
300g glutinous rice flour (I used approx. 330g as dough was too wet)
200g sweet potatoes
2 tbsp tapioca flour
100g palm sugar (grated)
250g grated fresh white coconut

Tips: Make sure all balls must be well sealed, so to prevent cracking while boiling in water.


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