Ondeh Ondeh

This is a local dessert commonly known as ondeh ondeh. Whether this is a Malay or Chinese dessert, I have no idea. Anyway, the original ondeh ondeh does not have a coconut filling. Normally it is made of a sweet potato dough wrapped with some chopped gula melaka and boiled in a pot of boiling water and then coat with some steamed shredded coconut.

For me, I have always like my ondeh ondeh with coconut fried with gula melaka instead. Here is my version.




Ingredients:
600 gm of steamed and mashed sweet potato
2 tbsp pandan juice
250 gm white coconut shreds (add 1/2 tsp of salt and steam)
150 gm tapioca flour
1 tsp green colour (if sweet potato used is orange in colour, omit the colouring)
3 tbsp castor sugar

Mixed mashed sweet potato, tapioca flour, sugar, pandan juice and colouring (if used) and knead into a dough. If dough is dry, you can add some water (a tbsp at a time) until dough is soft and not dry.

Pinch some dough and make into a small ball. Flatten it with your palm and put filling in it and wrap it up. Boil a pot of hot water.

When water boils, put the wrapped ondeh ondeh into the pot and let it cook. When ondeh ondeh floats to the top, the dough is cooked. Roll cooked ondeh ondeh in the steamed white coconut shreds.

Filling:
Either use 200 gm of gula melaka (cut into small pieces)
or
250 gm gula melaka
4 tbsp castor sugar
4 tbsp water
1 coconut w/o skin (shredded)
1/2 tsp salt
6 pcs pandan leaves (optional)
1 tbsp flour mix with 2 tbsp water

Boil gula melaka, sugar and water until all the sugar dissolve. Sift the mixture. Pour the shredded coconut into the sifted mixture. Add in salt and mix well. Pour in flour mixture and stir until well mixed. Leave aside to cool before using.