Onde onde

Ingredients:

• 14 oz glutinous rice flour
• 10 oz sweet potatoes
• 3 tbsp pandan juice [screwpine leaves] [Substitute: Essence of Coconut mixed with 1or 2 drops of green food coloring]
• ½ tsp salt
• 2 tbsp water
• 4 oz gula Melaka [Malaccan sugar] [Substitute: gula Jawa; palm sugar]
• 2 cups fresh grated coconut [Substitute : Unsweetened desiccated coconut or dried coconut flakes]

Method:

1. Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]
2. Peel, cook and mash sweet potatoes
3. Sieve glutinous flour into a large bowl
4. Add mashed sweet potatoes and pandan juice [Substitute: Coconut essence & green food color]
5. Mix well to combine and knead into a dough
6. Form dough into small balls, about 1 inch diameter  
7. Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar]
8. Roll again to make it into a small ball
9. Bring a pot of water to a boil, add the dough balls.
10. When they float to the surface of the water, remove and place on a draining tray or sieve
11. Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well
12. Roll the cooked onde-onde glutinous balls over the coconut
13. Onde-onde is best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!