This is a famous indonesian snack
- 200 gram sweet potatoes
- 300 gram glutinous flour
- 60 ml kara coconut milk
- Iced water
- For the filling
- Grated Palm sugar/gula melaka
- For the coating
- Fresh grated coconut
Steam stweet potatoes until soft. Mashed it while it is still warm. Mix in glutinous flour and coconut milk. Add ice water bit by bit and knead the dough until a soft pliable dough forms.
Meanwhile, steam the grated coconut (for the coating), add a bit salt to make it tasty. Set aside
Divide dough into equal portions and form into balls. Flatten a ball of dough in the palm of your hand into a flat disk of a. Place a teaspoon of gula melaka in the center. Gather up the sides and seal well to form a ball. Roll between your palms until ball of dough is smooth. Place on a plate. Repeat with the rest of the dough.
Bring a medium sized pot of water to boil. Gently drop in formed ondeh-ondeh. Reduce heat to medium and allow ondeh-ondeh to cook until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon.
Once it is cook, roll it to the steam grated coconut and coat evenly
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