Purple Sweet Potato Ondeh Ondeh Ingredients
500 grams Purple Color Sweet Potato Flesh (3 Medium, about 720g) 120 grams Glutinous Rice Flour 20 grams All-Purpose Flour
Filtered Water, adjust accordingly 150 grams Gula Melaka (Palm Sugar), finely chopped 150 g Grated Coconut
1 Pandan leaf, cut into 1 ½ pieces A Pinch Of Sea Salt
Method
Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.
When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first) In a large bowl, combine the mashed sweet potato with glutinous rice flour, all-purpose flour, knead, and add water gradually to form soft dough. Mix the grated coconut with pan leaf, and a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center...