Today I'm making one of my son favourite Asian snack again, Ondeh Ondeh or glutinous rice balls with palm sugar coated with grated coconut. I added mashed golden sweet potato to the dough to achieve the bouncy chewy texture. The texture remain soft bouncy after it turned cold too.
The tricky part for this snack is to estimate how much water to add into the dough, as there is water content in the mashed golden sweet potato too.
For Purple Sweet Potato Ondeh Ondeh please refer here.
160g glutinous rice flour
10g tapioca flour
120g golden sweet potato, steam and mash
80-100ml pandan water (boil 200ml water with some pandan leaves)
150g palm sugar, diced
200g freshly grated coconut
1/2 tsp of pandan paste
1. Steam the grated coconut with 1/4 tsp salt for 10 mins. set aside.
2. Mix glutinous rice flour, tapioca flour and mashed golden sweet potato together, add pandan paste, gradually add pandan water (pour half, add slowly if requires), knead into a smooth dough. If dough too dry add a little more pandan water or add a little more flour if it is too wet. (This depends on the water content of the sweet potato)
3. Divide dough into small balls, slightly press the dough ball into bowl shape and fill in a small piece of palm sugar in the middle. Seal the dough ball. Repeat for the remaining dough.
4. Bring a pot of water to boil, turn the heat to medium and drop the little dough balls in it. When they float to the surface, let it boil for another 2-3 mins.
5. Remove them with a slotted spoon and shake off excess water.
6. Roll the cooked glutinous balls over the grated coconut. Serve warm.