Sweet Potato Ondeh Ondeh

Wishing one and all a very Happy New Year! I hope everyone will have a great 2014.

I simply love biting into an Ondeh Ondeh coated with coconut and Gula Melaka oozing out. When I saw these delicious snacks from Jessie of Cooking Moments, I was really fascinated as it was made of healthy sweet potatoes. 

These Ondeh Ondeh are wonderfully chewy as they are dipped into ice cold water once they are boiled. 

The sweet potatoes give a lovely colour to the Ondeh Ondeh. They are however not sweet to taste, so a little sugar added to the dough makes it better. These are really addictive and I couldn't help popping one after another into my mouth!

Sweet Potato Ondeh-Ondeh (About 24)

Recipe from Jessie of Cooking Moments

Skin Ingredients:

• 150 g Mashed Sweet Potato
• 150 g Glutinous Rice Flour
• 95 g Icy Cold Water A (I used 85 g)
• 12 g Caster Sugar

Filling Ingredient:

• 100 g Palm Sugar (Gula Melaka) – I used 90g

Coating Ingredients:

• 100 g Shredded Coconut
• 1/4tsp Salt
• 1 Pandan Leaf, tied a knot

Others:

• Pot of water for boiling 
• Another pot of icy cold water for dipping (B)

Method

Preparation ahead of time

• Fill up a bowl with room temperature water. Freeze for 30 minutes or until further use.
• Chop the gula melaka roughly. Place in a stick blender, blitz until resembles fine crumbs. Set aside.
• Mix coconut with salt. Steam with pandan leaf until soft.

Rolling method

• To make the dough, mix flour with sweet potato until resembles coarse crumbs. Add water A, starting with 50ml, knead the dough.  Add little bit of water at a time(I added 15ml each time) & knead until the dough is pliable & not sticky.
• Place the dough in a bowl, cover with a clean, wet tea towel to prevent dryness.
• Grab a small piece of dough, about 15g and roll into ball.  Either flatten it or make it into a small bowl-shape, place some gula melaka inside (Do not overfill or the skin will burst).
• Carefully seal & roll into balls again. Place on a lined tray. Cover with cling wrap. Repeat until the dough is all used up.
• Remove water (B) from the freezer.
• Cook ondeh-ondeh in boiling water until they float up.  Do this in small batches. Don’t over-crowded the cooking pot. Give a gentle stir to the ondeh-ondeh if they stick to the base of the pot for too long. They should be cooked within a few minutes.
• Very quickly, remove from hot water & place in the cold water.
• Remove from the cold water, then coat with coconut before serve.

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