Purple sweet potato ondeh ondeh ( Malaysian kuih)

These are really good, you just keep eating it non stop..

Texture is perfect, once a bite it burst out the aromatic sweet gula melaka....

  Recipe: Jessie Cooking Moments
 Ingredients
 150g mashed purple sweet potato
 150g glutinous rice flour
 125g icy cold water
 12g castor sugar


  Filling
  100g palm sugar ( Gula Melaka)


  Coating
  100g shredded coconut
  1/4 tsp salt
  1 pandan leaf, tied with a knot

Weigh them 15g each, that's the best purple sweet potato I can get here in Australia, it's kind of pale purple...

Using your thumb and fingers...go around the edges to even out the dough

Now fill in the palm sugar , seal and roll into a ball shape.

It's really good..

    Method

    1.  Fill a bowl with room temperature water. Freeze it for 30 minutes for further use.

    2.  Chop gula melaka and blend into fine crunb.

    3.  Mix coconut with salt and get it steamed with pandan leaf until soft.

    4.  Mix flour and sweet potato together with 50ml water. As you knead,  you gradually add in a little water at a time ( 15ml each time) and this will then help to eventually bind everything together.  The dough should not be too sticky or wet.

    5.  Weigh and divide dough into 15g each. Cover them with a wet cloth to prevent them from getting dried up.

    6.  Once the hot boiling water is ready, place some ondeh ondeh in and let it cook. When it's ready, they should float up to the surface of water.  Transfer them to the prepared cold water.

    7. Coat them onto the coconut and ready to be served then.

    Note: I did not use up all dessicated coconut and I used the fine dessicated coconut instead of grated type.

Enjoy...