Purple Sweet Potato Ondeh Ondeh

Ondeh Ondeh is one of the few nonya kueh my kids adore. I've promised to make some for them for quite some time, and finally fulfilled it! Though they looked quite messy (syrup started to seep out while wrapping! should have rest the dough and let it cool down before wrapping, mistake learnt!) but taste was not compromised. Thin, chewy skin with explosive melted gula melaka when pop it into the mouth! hahaha that's why the kids love it ^0^

Purple Sweet Potato....before & after steaming

Mix mashed sweet potato with glutinous rice flour and wrapped in gula melaka

Ondeh Ondeh before & after steaming

Recipe ref : travellingfoodies.com
Ingredient (approx. 30 pcs)

• 330gm sweet potatoes
• 135gm glutinous rice flour
• 100ml warm water
• 150gm gula melaka, finely chopped
• 150gm fresh grated coconut
• 1/2 tsp salt
• 2 pandan leaves, cut into short strips

Method

1. Toss grated coconut with salt and place into a plate with pandan leaves. Steam for around 15 mins. 
2. Peel and slice sweet potatoes, steam for around 20-30 mins or until soften. While is still hot, mash the sweet potatoes till smooth.
3. Add glutinous rice flour to the sweet potato mash and add in water gradually. (You may need more or less than 100ml depending on the moisture of the sweet potato) Knead the mixture till dough becomes firm and pliable. Cover with damp cloth and rest for 30mins.
4. Divide the dough equally into small pieces, approx. 15gm. Flatten each dough and place approx. 1/2 tsp (5gm) of gula melaka in the centre. Seal the edge tightly. 
5. Bring a pot water to a boil. Place the glutinous rice balls gently into the water, stirring gently to swirl the water to prevent the dough balls from sticking to the bottom of the pot. Lower heat and gently cook till the balls float to the surface.
6. Remove the cooked balls and drain over a wired sieve before rolling them over the plate of steamed grated coconut. Serve!