Ondeh ondeh are great snacks made of sweet potatoes and glutinuous rice flour.
Sweet potatoes are colorful and nutritious. I bought some with a variety of colors and made some ondeh ondeh.
These are easy to make and are vegan. Asians and westerners all like them. The mouth-fill is very much like mochi, firm and tangy. The inside of these little furry balls are gula melaka, or palm sugar.
Colorful Ondeh Ondeh
Why not make ondeh ondeh dumplings with sweet potatoes. The result is healthy, yummy and cute to look at too!
Ingredients
- 200 g Sweet potatoes
- 100 g Glutinous rice flour
- 20 g Oil (corn, oil, peanut oil, sunflower seed oil)
- 20 g Caster sugar
- 1/2 tsp Salt
Filings
- 50 g Gula Melaka (palm sugar)
Coating
- 100 g Dessicated Cocouut
- 1/2 tsp salt
Instructions
- Steam the sweet potatoes for 25 minutes until very soft, steam the dessicated coconut and salt in a bowl for at least 10 minutes..
- Remove the skin of the sweet potatoes and mash it with a fork.
- Combine oil, sugar, salt and flour and knead until it becomes a pliable dough.
- Divide the dough into 15g each portions and roll them into balls. You should get about 25 dumplings.
- Dig a hole into the dumpling and place a piece of gula melaka in it.. Close up the gap in the dumpling.
- Bring a pot of water to boil, and prepare next to it a big bowl of ice water. Boil the dumpling for 7 minutes at medium heat. Dish them out and dunk them into the ice water.
- Fish out the dumplings and place them into the dessicated coconut bowl to cover each dumpling with dessicated coconut.
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