Description
Discover a vibrant twist on the traditional Southeast Asian dessert with this Sweet Potato Onde Onde recipe. Combining the natural sweetness and color of purple and orange sweet potatoes with the chewy texture of glutinous rice flour, these delightful balls are filled with rich palm sugar and coated in fragrant grated coconut. Perfect as a fun and flavorful snack or dessert, this recipe balances texture and taste in every bite.
Ingredients
Scale
Sweet Potato Dough
- 150 g Purple sweet potatoes, peeled and cut
- 150 g Orange sweet potatoes, peeled and cut
- 100 g Glutinous rice flour
- 2-4 tbsp Water (adjust for dough consistency)
Filling
- 150 g Palm sugar, shaved
Coating
- 150 g Grated coconut
Instructions
- Prepare the Sweet Potatoes: Steam the purple and orange sweet potatoes separately for about 30 minutes or until soft. Once cooked, mash each variety separately until smooth to retain their vibrant colors.
- Mix the Dough: Divide the glutinous rice flour into two equal parts. Incorporate each half into the corresponding mashed sweet potato (purple with purple, orange with orange). Add 1 to 2 tablespoons of water to each mixture to achieve a smooth and pliable dough consistency.
- Shape the Balls: Take a small portion of the dough and roll it into a ball. Make an indentation in the center and insert a small amount of shaved palm sugar. Carefully seal the dough around the sugar and roll it back into a smooth ball.
- Cook the Onde Onde: Bring a pot of water to a simmer. Gently drop the dough balls into the simmering water and cook them until they float to the surface, which should take about 3 minutes. This indicates they are cooked through.
- Coat with Coconut: Remove the cooked onde onde with a slotted spoon and immediately roll them in the grated coconut while they are still warm. This adds a fragrant, nutty finish to the dessert.
Notes
- Use equal parts of purple and orange sweet potatoes to achieve the colorful effect but textures may vary slightly between varieties.
- Adjust the amount of water added to the dough carefully; the dough should be pliable but not sticky.
- If palm sugar is unavailable, brown sugar can be a substitute but may alter flavor authenticity.
- Serve the onde onde warm for the best texture and flavor experience.
- To make the dessert vegan-friendly, confirm that the grated coconut is unsweetened and natural.
