This is a very popular Peranakan dessert and it is so fun to make at home for Tea. The sweet potato is the key in this dessert. Pandan paste, gula melaka (different from dark brown sugar)can be found at your local Asian grocery store. Enjoy the burst of melted gula melaka in your mouth!
- Glutinous rice flour (1 cup or more if needed)
- Japanese sweet potato, boiled and mashed (1 )
- Water, as needed
- Pandan paste (1 teaspoon)
- Freshly grated coconut, without skin (1 cup)
- Salt, pinch
- Pandan leaves, leave out if you can't find any (A few and tie into a knot)
- Water, to cook the ondeh ondeh
Ready made dough
1) Chop Gula Melaka into very small pieces
2) Bring a pot of water to boil with pandan leaves
3) In a big bowl, mix mashed sweet potatoes and glutinous flour together then some water and work into a soft but firm dough.
4) Add pandan green paste to the dough to enhance flavor and color.
5) In a plate, add a pinch of salt into freshly grated coconut and mix well.
6) Pull a lil dough and smooth into a round ball, flatten it gently, and work into a mini bowl using your finger tips.
7) Stuff as much gula melaka as you can, and close the mini bowl. Try to do it quick, so it wont break.
8) When the water is bubbling, drop your ball into the water gently. make sure it doesnt stick to the bottom.
9) Once it floats up, it is done, so use a drainer and take up the cooked ondeh ondeh.
10) Roll it around on the grated coconut.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.