If you are my regular blog reader you will notice that I slow down a lot in updating my blog. That is because I am really busy with a lot of things. I travelled to New York for a few weeks, then my best friend came all the way from NZ to visit us and in a few days we will be flying off to Argentina the birth country of Carlos. So blogging will take a backseat for the time being but I will try to schedule a few post while I am away.
Anyway, Diana requested for this ondeh ondeh when I visited her a few weeks ago. I will never say no to any of her request so I bought some purple sweet potato from the Asian grocery store and made these for her.
250 gram sweet potato (I used purple sweet potato)
100 – 120 gram of glutinous rice flour
2 pandan leaves
Enough palm sugar (finely chopped)
150 Grated white coconut
1/2 tsp salt
1. Peel and cut the sweet potato into small pieces. Then steam the sweet potato until soft and mash it while it is still hot into a paste. Leave to cool. In the meantime, combined the grated coconut and salt. Mix well and steam it for 10 minutes. Set it aside to cool.
2. Combine the mashed sweet potato with the glutinous rice flour. Add it a little at a time until it becomes dough. If it is too soft you can always add a bit more glutinous rice flour to it and if it is too dry add a bit of water to it.
3. Roll into a long strip. Pinch out little portions. I weighed mine into 15 gm each. You will get around 24 pieces. Flatten and wrap in some filling. Seal edges and shape into a round ball.
4. Bring half a pot of water to a boil with pandan leaves. Slowly drop the readymade balls into the hot boiling water to cook. Once it floats to the surface, remove the balls with a slot spoon. Drain well and roll the balls over the coating mixture.
5. Serve immediately.
Note: Every sweet potato will have different water content in it, so the amount of rice flour added to the dough will be a bit more or less. I prefer to steam the sweet potato rather than boiling it as this way it will reduce the amount of water in the potato.I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.