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Sweet potato and coconut balls recipe (onde onde)
- Cuisine: Malaysian
Ingredients
1 cup cooked sweet potato, mashed
1 - 1 2 cups glutinous rice flour
1/3 cup white sugar
1/3 cup brown sugar
1/3 cup palm sugar (grated)
3/4 cup dessicated coconut, soaked in 1/4 cup warm water and salted to taste
Preparation
Mix glutinous rice flour by hand with sweet potato, knead into smooth dough. Roll and cut into 2 cm pieces, form into small balls.
Mix together the three sugars. Flatten the potato and rice flour dough balls into circles in the palm of your hand, place a teaspoon of sugar mixture in the centre and fold up the sides of the dough to re-form a ball.
Bring a large saucepan of water to the boil, drop in a few flour balls and when they float to the surface, remove, drain and roll in coconut mix.
Continue the process until you have cooked all the balls. They are best eaten at room temperature as the sugar filling will remain liquid.
If you enjoyed this Sweet potato and coconut balls recipe (onde onde) then browse more Malaysian recipes, dessert recipes and our most popular hainanese chicken rice recipe.
Malaysian Restaurants
Displaying 10 of 194 Malaysian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Chinta Ria | St Kilda | |
| 2. | Harry's Singapore Chilli Crab | Sydney | |
| 3. | Abell's Kopi Tiam | Manuka | |
| 4. | Asian Cafe | City | |
| 5. | Dickson Asian Noodle House | Dickson | |
| 6. | Leong Kitchen | Campbell | |
| 7. | Rasa Sayang | Dickson | |
| 8. | Sammy's Kitchen | City | |
| 9. | Timmy's Kitchen | Manuka | |
| 10. | Rendezvous Cafe | Darwin |
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