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.
| Servings | Prep Time |
| 120 pieces | 45 minutes |
| Cook Time |
| 1 hr 15 minutes |
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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.
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Ingredients
Rice Ball
- 1.6 kg purple sweet potato deskin and cut into small cubes
- 480 g glutinous rice flour
- 320 g tapioca flour
- 900 ml warm water
Filling & Coconut Coating
- 500 g gula melaka cool to room temperature
- 500 g fresh grated coconut
- 1.5 tsp salt
Instructions
Prepare the gula melaka, steam the sweet potato and grated coconut
- In a steaming bowl, toss grated coconut and salt together. Steam it for 20 mins. Set aside to cool down to room temperature.
- 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.
- 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
- 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.
- Add in glutinous rice flour and tapioca flour. Beat on low speed till well mixed.
- 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.
- Cover the dough with a damp cloth and set aside for 15 mins.
- 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.
- Take 1kg of dough out from the mixer bowl. Keep the remaining in the stand mixer bowl, covered with damp cloth.
- 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.
- 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
- Boil 2L water. #Tip: Do not leave the dough out in the room temperature for too long as the gula melaka will leak out.
- Add rolled balls into boiling water. Once the ball float onto the surface of the water, let it boil for another 30 seconds.
- 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
- Transfer it into a serving plate. Leave to cool and enjoy.