Sweet Potato Ondeh Ondeh

Serving 20 pieces
Skill Intermediate

150g Purple sweet potatoes
150g Orange sweet potatoes
100g Glutinous rice flour
2-4 tbsp Water (adjust accordingly to texture of Ondeh Ondeh)
150g Gula Melaka (shaved)
150g Grated coconut

  1. Shave and cut both orange and purple sweet potatoes. Steam until soft in the center and mash the sweet potatoes separately.
  2. Add 50g glutinous rice flour to the purple mashed sweet potatoes with 1-2 tbsp water (adjust accordingly to texture of ondeh ondeh). Mix and knead until smooth dough forms, repeat for orange sweet potatoes.
  3. Roll dough into roughly 20g balls and make cavity in the center, add shave Gula Melaka and seal and roll into smooth balls.
  4. Cool the ball in simmering water for about 3 minutes or until they float to the top.
  5. Once cooked coat them with grated coconut and they are ready to serve.
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