Ondeh ondeh are great snacks made of sweet potatoes and glutinuous rice flour.
Sweet potatoes are colorful and nutritious. I bought some with a variety of colors and made some ondeh ondeh.
These are easy to make and are vegan. Asians and westerners all like them. The mouth-fill is very much like mochi, firm and tangy. The inside of these little furry balls are gula melaka, or palm sugar.
Colorful Ondeh Ondeh
- 200 g Sweet potatoes
- 100 g Glutinous rice flour
- 20 g Oil (corn, oil, peanut oil, sunflower seed oil)
- 20 g Caster sugar
- 1/2 tsp Salt
- 50 g Gula Melaka (palm sugar)
- 100 g Dessicated Cocouut
- 1/2 tsp salt
- Steam the sweet potatoes for 25 minutes until very soft, steam the dessicated coconut and salt in a bowl for at least 10 minutes..
- Remove the skin of the sweet potatoes and mash it with a fork.
- Combine oil, sugar, salt and flour and knead until it becomes a pliable dough.
- Divide the dough into 15g each portions and roll them into balls. You should get about 25 dumplings.
- Dig a hole into the dumpling and place a piece of gula melaka in it.. Close up the gap in the dumpling.
- Bring a pot of water to boil, and prepare next to it a big bowl of ice water. Boil the dumpling for 7 minutes at medium heat. Dish them out and dunk them into the ice water.
- Fish out the dumplings and place them into the dessicated coconut bowl to cover each dumpling with dessicated coconut.