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Sweet Potato Ondeh Ondeh

A sweet dessert made with sweet potatoes and gula melaka

Course: Dessert
Cuisine: Asian
Keyword: Ondeh Ondeh
Author: Shiokman Eddie
Ingredients
  • 350 g orange sweet potato
  • 150 g glutinous rice flour
  • 30-60 ml lukewarm water adjust amount
  • 350 g purple sweet potato
  • 150 g glutinous rice flour
  • 30-60 ml lukewarm water adjust amount
  • 400 g gula melaka (palm sugar)
  • Pandan leaves
  • 400 g freshly grated coconut
  • 1/2 tsp salt
Instructions

  1. Wash and slice peeled sweet potatoes. Steam with crushed pandan leaves for 20 minutes or until soft

  2. While still warm, mash sweet potatoes finely, add glutinous rice flour and mix thoroughly.

  3. Add lukewarm water a little at a time and mix evenly. Use your hand to knead until you get a soft dough.

  4. Steam grated coconut with salt and pandan leaves for 10-15 minutes.

  5. Cut gula melaka into small pieces and roll into small balls.

  6. Divide dough into 10 g portions. Flatten dough and place rolled up gula melaka in the centre. Seal well and roll into a ball.

  7. Boil crushed pandan leaves in a pot of water. Remove the leaves after 10 minutes. Drop ondeh ondeh balls gently into boiling water. Once they float to the surface, lower heat and let them simmer for another 4–6 minutes (to ensure that gula melaka melts).

  8. Scoop out ondeh ondeh and coat with steamed grated coconut.

  9. Serve immediately and keep leftovers in fridge.
Recipe Notes
  1. We find Australian orange sweet potatoes to be good for making ondeh ondeh. The dough turned out to be nice and tender.
  2. To test out that the gula does not leak out during boiling, make a few ondeh ondeh and boil them. If gula leaks, you will need to ensure that ondeh ondeh is sealed well and dough is of right consistency. If too wet, add in a little more glutinous rice flour. If too dry, add in a little more water.