Ondeh Ondeh!

Teh:

Ondeh Ondeh

I made these ondeh ondehs 2 weekends ago. I went overboard and cooked too many! I think at least 50 pieces. So please cut down the recipe if you want less. Please only use good quality coconut sugar if you want great tasting ondeh ondehs!


Ingredients (makes at least 50 pieces):
1.2kg sweet potato
350g tapioca starch
300g grated coconut
300g coconut sugar powder

Method:
1. Remove the skin of the sweet potato, cut them into pieces and steam until soft.
2. Mash the sweet potato while they still hot. It is easier to mash them while they are hot.
3. When the sweet potato mash is cool enough to handle, mix in the tapioca starch until it combines into a dough that does not really stick to your hand.
4. Next, roll a small piece of the dough in your hand, flatten it, cup it and put some coconut sugar in it. Seal it and roll it up.
5. When you are done rolling all the dough, bring a pot of water to a boil. Add the balls (maybe 10 at a time) to the boiling water. When the sweet potato balls float up, they are done! But i suggest boiling them for awhile more make sure the sugar inside melts.
6. Drain the balls with a sift. Throw them immediately into a bowl of grated coconut while they are still hot and slightly wet. The hot balls will help stick the grated coconut onto them!
7. Viola! Ondeh ondeh ready!

* Note - If you want to keep the ondeh ondeh overnight, do not coat them with the coconut first. Do not put them in the fridge. They should be fine if left outside. Coat the coconut only when you want to eat them. For coconut to last longer (for the day), you can add some salt to it and steam it for 10 minutes. This will prevent them from going bad. Mine was good to eat even the next day, after spending a night in the fridge.

But of course these gems are best eaten on the day they are prepared! Enjoy!