PANDAN ONDE-ONDE

This is my favourite Nyonya Kuih.  I have tried several recipes for this kuih and so far, I'm pleased with the results and never failed to enjoy them to the fullest.  Eventhough it is my favourite, I do share some with my relatives and friends.

My first recipe here is a good one but this recipe below has an extra ingredient 'sweet potato'.  The end result is the same and you wouldn't notice that there are sweet potatoes in it.  I used the white sweet potatoes and the gula melaka [palm sugar] is from a friend who bought it in Melaka. I like it very much cos' it is aromatic and fine.  Good to use as filling for Onde-onde as it melts in the mouth.
These Onde-onde are made for this friend who will be transferred to KL next month.  

Recipe adapted from the book - Nyonya Flavours

Ingredients

1 medium size yellow or white sweet potato - steamed, peeled and mashed

250 gm glutinous rice flour

5-6 pandan leaves - washed and cut small pieces

250 ml water to extract the juice

150 gm palm sugar - chopped coarsely

200 gm grated white coconut

1/4 - 1/2 tsp fine salt to taste

1. Mix grated coconut with salt and set aside in the fridge.
2. Blend pandan leaves with water and extract the pandan juice.
3. In a large mixing bowl, mix sweet potatoes with glutinous rice flour and gradually add in the pandan juice.  Knead until smooth, add water if more moisture in required to work it into a fairly stiff dough.
4. Divide dough into small balls [size of marbles].  Make a well in the centre of each ball and place some chopped palm sugar, sealed well and roll into a ball.
5. Meanwhile, bring water to boil in a pot.  Drop balls into boiling water to cook as you make them.  When the dough floats up, it is cooked.  Dish up using a serrated ladle and roll them with grated coconut.