Purple Sweet Potato Ondeh Ondeh
Pop into these bite-size Purple Sweet Potato Ondeh Ondeh that you just can’t stop at one! It is sweet and chewy but doesn’t stuck to the teeth.
Ingredients
Rice Ball
  • 1.6kg purple sweet potatodeskin and cut into small cubes
  • 480g glutinous rice flour
  • 320g tapioca flour
  • 900ml warm water
Filling & Coconut Coating
  • 500g gula melakacool to room temperature
  • 500g fresh grated coconut
  • 1.5tsp salt
Instructions
Prepare the gula melaka, steam the sweet potato and grated coconut
  1. In a steaming bowl, toss grated coconut and salt together. Steam it for 20 mins. Set aside to cool down to room temperature.
  2. While the coconut is steaming, deskin the purple sweet potato and cut into 1-inch cube. Transfer into a steaming bowl and steam for 30 mins till the sweet potato have softened.
  3. Pound gula melaka into bite size pieces. Clingwrap and transfer to chiller. #Tip: This will make it easier to wrap.
Mix to form the dough and wrap with gula melaka
  1. Transfer sweet potato into the stand mixer bowl while it’s still warm and soft. Attach the K beater, beat it on low speed till it’s fully mashed.
  2. Add in glutinous rice flour and tapioca flour. Beat on low speed till well mixed.
  3. Remove the K beater attachment, attach the bread hook. While it’s kneading, pour in 300ml of warm water at a time. Knead till the dough is smooth and no longer sticks to your fingers. If the dough is too soft, add more glutinous rice flour. #Tip: Do not over knead the dough as it will be tough when cooked.
  4. Cover the dough with a damp cloth and set aside for 15 mins.
  5. Take gula melaka out from chiller and let it cool to room temperature before wrapping. #Tip: This will allow the gula melaka to melt quicker when it's cooking.
  6. Take 1kg of dough out from the mixer bowl. Keep the remaining in the stand mixer bowl, covered with damp cloth.
  7. Roll the dough into 20g balls each. Create an indent and add pieces of gula melaka into it. Pinch and roll into ball again. #Tip: Do not make the dough too thin as it may break as it cooks.
  8. Repeat the steps till all the 1kg dough are used up. Cook it before preparing the 2nd batch.
Boil the rice balls and coat with coconut
  1. Boil 2L water. #Tip: Do not leave the dough out in the room temperature for too long as the gula melaka will leak out.
  2. Add rolled balls into boiling water. Once the ball float onto the surface of the water, let it boil for another 30 seconds.
  3. Remove using a sieve and transfer it to the steamed grated coconut immediately. #Tip: The ondeh ondeh will become sticky and hard to handle when it's left in the room temperature without the coconut coating.
Assemble and ready to serve
  1. Transfer it into a serving plate. Leave to cool and enjoy.