Sweet Potatoes Onde Onde

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.

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.