Another nostalgic snack from the olden days, Onde Onde. Onde-Onde is made from glutinous rice flour. It's chewy in texture & filled with gula melaka sauce filling (palm sugar) in the center. It is then coated with freshly grated coconut on the outside. The best part of eating this Onde Onde is when Gula Melaka explodes in your mouth when you bite it, releasing sweet & fragrant taste.
This local kuih, normally sold at stall or market is green in color which is of Pandan flavour.
Today, I am using Purple Sweet Potato to make this Onde-Onde, giving it a natural purple color to it. No artificial colouring in this. All natural ingredients. Great for an afternoon snack or tea time.
Purple Sweet Potato is easily available in any local fresh market or supermarket. Excellent source of fibre & vitamins, no fat or cholesterol, this vegetable is highly packed with nutritional benefits . You may find this type of sweet potatoes in other colors as well - orange, yellow & white.
Ingredients ; (makes about 32 pcs)
170g Purple Sweet Potato
115g Glutinous Rice Flour
20g Rice Flour
pinch of salt
1 tsp Sugar
1 tsp Cooking Oil
120g Water
Fillings :
120g Gula Melaka (Palm Sugar) - finely chopped
Coating :
120g fresh grated coconut
pinch of salt
Water for steaming Purple Sweet Potato
Water for boiling Onde-Onde balls
Step by Step:
1. Cut Purple Sweet Potato into thin slices & steam for 15 minutes or until soft.
2. Use a fork to mash it into paste.
3. Add all the other ingredients (except Gula Melaka) into the Purple Sweet Potato paste. Mix till combine. The dough will be ready when it's not sticking to your fingers.
4. Dig a piece of the dough (about 10g each) roll in into a ball, then flatten it to the size like 50 cents. Make a well in the center using your thumb. Fill with gula Melaka in the center, pinch the opening together to seal it, and then, roll into a ball again.
5. Repeat the same for the rest of the dough.
6. Boil a pot of water. When water is boiling reduce to medium heat. Slowly put in the onde-onde balls into the hot water. Stir occasionally to prevent onde-onde from sticking to the base of the pot.
7. Cooked onde-onde will float up to the surface of the water. Let it float for about 2 minutes before you remove it.
8. Place onde-onde balls on a plate of freshly grated coconut. Gently rolls the onde-onde & make sure it was coated nicely.
9. Best served warm.
Enjoy the oozing sweet sensation of Gula Melaka in your bites!
cookwithmi_purple_sweet_potato_onde_onde_gula_melaka_filling
Tips : Try not to make the dough too thick or too thin. Too thick means the glutinous rice flour is hard to be fully cook & you might taste the uncooked flour later. Too thin dough might probably lead to breakage/burst and cause the Gula Melaka fillings to leak out when boiling. Thickness just nice.
Put more Gula Melaka filling when wrapping it with the dough for the oozing burst.
Happy Rolling Onde-Onde balls...