Recipe Ingredient
- 100g glutinous rice flour
- 150g black glutinous rice flour
- 90g steamed and mashed orange coloured sweet potato
- 6-7 pandan (screwpine) leaves, blended with 50ml water, strain to get pandan juice 200ml warm water,
- 100g soft brown sugar combined
- 3 tbsp castor sugar
- 2 tbsp toasted sesame seeds
- 150-200g grated coconut (use only the white flesh)
- 1/4 tsp salt or to taste
Instructions
- Mix the glutinous rice flour, black glutinous rice flour and mashed sweet potato. Add the pandan juice. Combine well until crumbly. Add the warm water gradually and work into a fairly stiff dough then knead until dough turns smooth.
- Roll the dough into a long roll and cut it into pieces, the size of small marbles. Mould each into the shape of a cup and place a little of the mixed sugar and sesame seeds mixture into the hollow. Wrap it up and roll back into a ball.
- Cook a few balls of dough at a time in boiling water until they float to the surface.
- Remove the balls of cooked dough with a slotted spoon and toss in the grated coconut which has been mixed with the salt. Serve the onde-onde in banana boat casings.
