Onde-Onde
Ingredients:
* ½ kilo of sweet potatoes
* Some “pandan” juice (can be extracted from pounded “pandan” leaves)
* 100 gram of glutinous rice flour
* A pinch of salt
* Some pieces of “gula Melaka”
* Some grated coconut
Method:
1. Scrub off any soil from the sweet potatoes
2. Wash the potatoes
3. Boil some water and put the cleaned potatoes into the boiling water
4. Boil them for approximately 30 minutes and cool them
5. Peel the potatoes and mash them in a mixing bowl
6. Sieve the rice flour
7. Add in the fresh “pandan” juice to give both the flavor and the green coloring
8. Add a pinch of salt and mix well into smooth dough
9. Pinch some of the dough and flatten in the palm
10. Put a piece of “gula Melaka” in the center and shape the dough into a ball
11. Continue doing step 10 with the rest of the dough
12. Cover them with a clean cloth so that they do not dry up
13. Boil some water in a pot
14. Drop a few dough balls into the boiling water
15. They will be float to the surface once cooked. Use a strainer to lift the cooked balls
16. Place the cooked balls onto a plate of grated coconut mixed with a little sea salt
17. Roll the green “onde-onde” balls in the coconut and are best served while still hot
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