This luscious chewy little morsel, a popular Malaysian and Indonesian snack, has a nice salty and sweet contrast. The warm jaggery syrup which oozes out when you bite into it gives this dish its “wow factor”.
Makes 9 ondeh ondeh
¾ cup/70g grated fresh coconut (or frozen unsweetened coconut)
¼ teaspoon salt
1 medium sweet potato (about 110g), boiled, peeled and mashed until smooth
¼ cup/65ml thick coconut milk
1 tablespoon tapioca starch
¾ cup/105g glutinous rice flour, plus more if needed
40g palm jaggery (Gula Melaka), chopped into smallish pieces
Place the grated coconut in a bowl, add the salt, mix and set aside.
Place the sweet potato mash in a medium bowl. Add the coconut milk and tapioca starch and mix well. Gradually add the rice flour, working it into the sweet potato mixture, until a soft lump of dough has formed, adding more flour if needed. Knead it for 2 to 3 minutes, or until the dough is smooth.
Divide the dough into 9 equal pieces and shape each piece into a ball.
Work with one dough ball at a time. Make a small depression in the centre of the ball, and place about ¾ teaspoon of the jaggery in it. Seal the opening and shape it again into a ball. Repeat with the other dough balls.
Bring 2 cups/500ml of water to a boil. Drop the dough balls into the water and cook until they float to the surface, 3 to 4 minutes. Remove them with a slotted spoon.
Toss them in coconut to coat and serve warm.