Try this quick and easy dessert recipe by Sarah Benjamin from Simply Special.
- 10 minutes
- 15 minutes
- 3 servings
- 200 grams grated Coconut
- ¼ teaspoon Salt
- 1 Pandan leaf, cut into 4 pieces
- 100 grams Sweet potato, steamed and peeled
- 250 grams Glutinous rice flour
- 3 tablespoons Bandung syrup (rose syrup)
- 250 millilitres Water + 150ml Water
- 150 grams Gula melaka (Palm sugar), chopped
- Steam the grated coconut with the salt and pandan leaf for about 10 minutes, until soft and fragrant
- Mash the steamed sweet potato and add the glutinous rice flour, rubbing together to mix evenly
- Dissolve the Bandung syrup in 250ml water, then add to the dough while mixing. If the dough is still too dry, slowly add the remaining water, just until it comes together into a firm dough
- Break off small knobs of dough, roll them into a ball, then press a dent into the middle
- Fill the indentation with some Gula Melaka (but not too much or it'll burst!) and then bring the dough up together to seal it. Roll once again to form a ball
- Cook the onde-onde in boiling water until the float to the surface, then drain and roll in the steamed grated coconut. Serve!
Share it with your friends.