I came across these orange color sweet potatoes at one of the shops and decided to make this Onde Onde for today's teabreak. The dough was easy but it was a little tricky with the filling, have to make sure they were sealed properly so that the gula melaka will not leak out.
Overall, a great and yummy snacks.
Ingredients
Skin ingredients:
150g of sweet potato (skinned, steamed and mashed)
150g of glutinous rice flour
100g of lukewarm water
20g of castor sugar
20g of cooking oil
Filling and coating ingredients:
100g Gula Melaka
3pcs of pandan leaves (cut into small pieces)
150g grated coconut
1/4 tsp salt
Others:
A pot of hot water for boiling glutinous rice balls
A big bowl of cold water for cooling the cooked glutinous rice balls.
150g of sweet potato (skinned, steamed and mashed)
150g of glutinous rice flour
100g of lukewarm water
20g of castor sugar
20g of cooking oil
Filling and coating ingredients:
100g Gula Melaka
3pcs of pandan leaves (cut into small pieces)
150g grated coconut
1/4 tsp salt
Others:
A pot of hot water for boiling glutinous rice balls
A big bowl of cold water for cooling the cooked glutinous rice balls.
Directions
1. Skin, steam and mash the sweet potatoes, set aside for later use.
2. In a big bowl, put the glutinous rice flour, sugar, oil and mash potatoes. Gradually add in the lukewarm water. Use hand to knead until well combined to a pliable dough.
3. Meanwhile, place grated coconut, salt and pandan leaves. Steam for 10-15 mins.
4. Divide dough into small balls. Flatten and put a tsp of gula melaka into the centre of dough, seal the edges and shape it round.
5. Put sweet potatoes balls into a pot of hot boiling water. Let them boil until the sweet potatoes balls float up. Transfer the balls into the icy water for 2-3 mins before drain and transfer to steamed grated coconut.
2. In a big bowl, put the glutinous rice flour, sugar, oil and mash potatoes. Gradually add in the lukewarm water. Use hand to knead until well combined to a pliable dough.
3. Meanwhile, place grated coconut, salt and pandan leaves. Steam for 10-15 mins.
4. Divide dough into small balls. Flatten and put a tsp of gula melaka into the centre of dough, seal the edges and shape it round.
5. Put sweet potatoes balls into a pot of hot boiling water. Let them boil until the sweet potatoes balls float up. Transfer the balls into the icy water for 2-3 mins before drain and transfer to steamed grated coconut.
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