Singapore - Onde Onde

Onde Onde

Ingredients

-       1 cylindrical piece of Gula Melaka

-       1/2 grated fresh coconut (desiccated will do, too)

-       pinch of salt

-       180g sweet potatoes

-       240g glutinous rice flour

-       1 TBSP pandan juice (by pounding 4 leaves)

-       *Optional*: a few drops of green pandan colouring

-       165ml water (more, if needed)

Directions

-       Cut Gula Melaka into small pieces, or grate (it will melt easier).

-       Mix grated coconut with pinch of salt and steam for 5 minutes.

-       Put aside.

-       Steam the sweet potatoes until soft. While *hot*, peel and mash with a wooden spoon in a large bowl.

-       Add glutinous rice flour, pandan juice, (colouring), and pinch of salt. Knead together.

-       Add water a little at a time, kneading well until the dough is smooth.

-       Divide dough into equal portions of about 1tsp each.

-       Roll each into a ball. Flatten each ball lightly, and put a bit of Gula Melaka inside.

-       Close up the edges and shape into a ball.

-       Drop a few balls at a time into boiling water.

-       When they float, lift out and roll in the grated coconut.