Onde Onde (Malaysian Coconut Poppers)

Ingredients

• 14 ounces glutinous-rice flour
• 10 ounces sweet potatoes
• 3 tablespoons pandan juice (screwpine leaves, Substitute ( Essence of Coconut mixed with 1or 2 drops of green food coloring)
• 1/2 teaspoon salt
• 2 tablespoons water
• 4 ounces palm sugar (gula Melaka-Malaccan sugar, Substitute ( gula Jawa, palm sugar)
• 2 cups coconut, freshly grated (Substitute ( Unsweetened desiccated coconut or dried coconut flakes)

Directions

1. 1

   Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]. Peel, cook and mash sweet potatoes.

2. 2

   Sieve glutinous flour into a large bowl

3. 3

   Add mashed sweet potatoes and pandan juice. Substitute: Coconut essence & green food color]

4. 4

   Mix well to combine and knead into a dough. Form dough into small balls, about 1 inch diameter.

5. 5

   Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar].

6. 6

   Roll again to make it into a small ball

7. 7

   Bring a pot of water to a boil, add the dough balls. When they float to the surface of the water, remove and place on a draining tray or sieve.

8. 8

   Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well.

9. 9

   Roll the cooked glutinous balls over the coconut.

10. 10

    Best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!