Purple Sweet Potato Glutinous Rice Balls (Onde Onde) 紫薯汤圆椰丝球
A variation on the popular traditional Kuih, Purple Sweet Potato Glutinous Rice Balls (Onde Onde) are a delightful treat for any occasion! The purple sweet potatoes certainly give this kuih such a vibrant and special look too.
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Servings: 32 balls
Ingredients
Ingredients:
- 200 grams glutinous rice flour, sifted
- 30 grams tapioca flour, sifted
- 1 tbsp sugar
- 180 grams purple sweet potato, steamed and mashed
- 180 grams water
Filling:
- 100 grams palm sugar, crushed and chopped
Coating:
- 200 grams young grated coconut
- ¼ tsp sugar
- 1 stalk pandan leaf (optional), knotted
Prepare the coating by placing grated coconut in a shallow plate and add in salt. Mix to combine. Add in a knotted pandan leaf for extra fragrance.
Place in a steamer and steam for 10 minutes. Then set aside.
Use a good grade palm sugar. Slice the palm sugar and then chop till fine and set aside to use later.
Steam purple sweet potato over high heat in a steamer for about 20 minutes till cooked and soft. Then remove skin and mash into a paste while it is still hot.
Add in glutinous rice flour, tapioca flour and sugar. Using spatula, mix till just combined. Then slowly add in warm water. Continue to mix till water is absorbed into the flour mixture. Add in cooking oil.
Using your hand, knead till you can feel that the texture is smooth and the dough no longer sticks to your fingers. And we are ready to made ondeh ondeh.
Divide the purple sweet potato dough into small portions, about 15g each and roll into balls. Made a hole in the middle of the ball and fill the centre of dough with 1/2 tsp of chopped palm sugar. Seal the filling with the dough and gently roll into a ball again.
Repeat with the remaining dough till all are done. Then immediately cook the glutinous rice balls.
Place a pot of water to a boil. Add in knotted pandan leaf to enhance the flavour.
Gently put the dough balls into the pot of boiling water and cook for about 5 minutes. Cook in batches and do not overcrowd the pot.
Give the glutinous rice balls a few stirs during cooking and cook till the dough balls float to the surface.
Then remove with a small sieve and shake off the excess water.
Immediately place the cooked glutinous rice balls on the plate of grated coconut. Coat thoroughly the glutinous rice balls in the steamed grated coconut.
Place on a plate and allow to cool a little before serving. Best eaten fresh the day they are made. So Enjoy!
Instructions
Preparing Coconut Topping:
Preparing Filling:
Preparing dough:
Making purple sweet potato onde onde:
Enjoy!
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Recipe Video
Notes
- If you don't have purple sweet potatoes, regular sweet potatoes work just as well.
- Coconut palm sugar is readily available in most Asian supermarket. Otherwise can substitute with brown sugar.
- If freshly grated coconut is not available you can use desiccated coconut instead.
- Steaming the freshly grated coconut can help to prevent the coconut from turning sour. However, do not over steam. Otherwise the white grated coconut will turn brown.
- You can cover the dough and set aside 15 min before making the glutinous rice balls (Onde Onde)
- Do not leave the dough balls to stand as the palm sugar (Gula Melaka) will ooze out if left not cooked after they are done.
- Stir the dough balls a few times while cooking in the boiling water to prevent sticking together.
- Best to serve the onde- onde the same day they are made. Do not keep overnight if possible. If need to, you can be kept in an air tight container and consumer within at most 2 days.