Ingredients (15 balls or more)
- 1/2 steamed sweet potato
- 6-7 tbspn of glutinous rice flour (a flat heap)
- 1 pandan leaf, soaked in 2 tbspn of warm boiled water (squeeze out the juice)
- 7 tbspn of water
- 1/2 block of gula melaka, finely chopped into bits
- food colouring (optional)
- grated coconut (mix in a little salt then steam for a minute)
Methods
1. Steam sweet potato till soft.
2. In a bowl, mash the sweet potato till it's even without lumpy bits.
3. Add in the glutinous rice flour, pandan juice, water, colouring and mix well into a dough.
4. Pinch a fifty-cent size of dough, roll it into a ball, flatten.
5. Add in the finely chopped gula melaka.
6. Seal it and shape into a ball.
7. Cook the ondeh ondeh in a pot of boiling water till float.
8. Drain the water and run the cooked ondeh ondeh under cold water.
9. Mixed well with the grated coconut. Serve.
