One bite and you'll not forget the dreamy delicious caramel sweetness!
'Ondeh Ondeh' coconut balls
Ingredients:
100g Glutinous rice flour –sifted
40g Orange Sweet potato (boiled,cooled and mashed)
2 tbsp sugar
12 fresh pandan (screwpine) leaves
200ml water
Filling:
100 palm sugar/'Gula Malacca' – break into 1-2 cm pieces
Coating:
100g grated coconut
1 tsp salt
Method:
1. Prepare the pandan juice in the blender by cutting the leaves into shorter pieces, blitzed and strained for juice.
2. Mix the flour with the mashed sweet potato, sugar and juice and knead till you get a smooth dough.
3. Tear the dough into roughly 20g pieces, flatten each into your palm, wrap a few pieces of palm sugar in it and then fold the dough around it till it forms a ball. (Check out my video on Instagram)
4. Boil a pot of water and slowly add the balls into the boiling water. When cooked, the balls will float up, about 10-15 minutes for the palm sugar to melt inside.
5. Meantime, prepare the coating by adding salt to the grated coconut on a plate and steam (or microwave with a little water for 3 mins) for 15 minutes.
6. Strain the balls of excess water and roll them in the grated coconut till fully coated. ENJOY!
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