Monday, October 01, 2012

Purple Sweet Potato Rice Ball with Palm Sugar Filling/Ondeh Ondeh


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.


Ingredients:

250 gram sweet potato (I used purple sweet potato)
100 – 120 gram of glutinous rice flour
2 pandan leaves

For Filling:

Enough palm sugar (finely chopped)

For Coating:

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.

14 comments:

Beachlover's Kitchen said...

I like your purple color ondeh ondeh!! hehehe!! me too .I'm super slow updating and visiting blog these day...my excuse is too much kdrama,cdrama and tdrama!!lol!!how to cure this sickness??

文燕 said...

I like this ondeh ondeh, thanks for sharing the recipi.

K.Nor said...

nice colour! :)

Phong Hong said...

I like the purple color, a nice change from the usual green ones.

Vivian Pang said...

I like your purple look of ondeh-ondeh. Especially the picture with melting filling. Yummy!

Honey Bee Sweets said...

I love oneh oneh! The purple sweet potato is a great idea. :) love the last pic with the gula Melaka oozing out...yums!! Happy belated mid-Autumn Festival to you and your love ones Gert! :))

Yoong said...

Gert, that ooozy gula Melaka is pure bliss!

Shereen said...

Wow, the ondeh- ondeh look so good with very nice colour.I bet you that Yoong sure meleleh looking at them as ondeh- ondeh is her favorite kuih..mine too:)Haven't seen purple sweetpotatoes around here. I'll definitely try this when I have the chance. Thanks for sharing and Happy birthday to Carlos. Lots of love to him from all of us at home and have a safe and pleasant trip to Argentina. Miss you lots!!

ICook4Fun said...

Lesley, thank you. I slow down a lot too. Super busy as your know. Been running around like a headless chicken these few days. Buying last min things before leaving to Argentina :)

文燕, you are most welcome.

Nor, thank you.

Phong Hong, me too. Purple is my fav color :)

Vivian, thank you. Yes especially with the gula melaka ooozing out ha ha..

ICook4Fun said...

Bee Bee, me too. Yes the gula melaka oozing out is the best part :)

Yoong, I know this is your fav :)

Shereen, thank you. I will tell Carlos of your whishes. You too have a pleasant time in Melbourne. You are a real jet setter. One min in Australia, then SF, Honolulu and now to Melb ha ha..

Food Dreams said...

Love the color... its so vibrantly beautiful!

Anonymous said...

Hi Gert,

Thanks for sharing the recipe. Where did you get grated coconut? Does it sell at Ranch 99?

Thanks.
JC

ICook4Fun said...

JC, yes I bought the grated coconut from Ranch 99 and you also can get it from the Indian grocery store.

My Little Space said...

Hmmm...mmm...this looks like just the way I love. My son will definitely ask for more palm sugar. :o)
Kristy