Onde Onde

Ingredients

• 1 cylindrical piece of Gula Melaka
• 1/2 grated fresh coconut (desiccated will do, too)
• pinch of salt
• 180g sweet potatoes
• 240g glutinous rice flour
• 1 TBSP pandan juice (by pounding 4 leaves)
• *Optional*: a few drops of green pandan colouring
• 165ml water (more, if needed)

Directions

1. Cut Gula Melaka into small pieces, or grate (it will melt easier).
2. Mix grated coconut with pinch of salt and steam for 5 minutes. Put aside.
3. Steam the sweet potatoes until soft. While *hot*, peel and mash with a wooden spoon in a large bowl.
4. Add glutinous rice flour, pandan juice, (colouring), and pinch of salt. Knead together. Add water a little at a time, kneading well until the dough is smooth.
5. Divide dough into equal portions of about 1tsp each. Roll each into a ball. Flatten each ball lightly, and put a bit of Gula Melaka inside. Close up the edges and shape into a ball.
6. Drop a few balls at a time into boiling water. When they float, lift out and roll in the grated coconut.

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