sweet potato onde - onde with walnut filling

This is a variation of the onde - onde using sweet potato to make the skin. You can use either the orange or purple variety, to yield orange or purple coloured balls instead of the usual green onde - onde. I use walnuts for the filling as it is a good source of omega 3 fatty acids.

SERVES 6-8
PREPARATION AND COOKING TIME: 40 minutes.

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cooking  it grandma's way

Five chefs team up to write Lost Recipes Of Malaysia -a cookbook that reclaims the heritage recipes of Malaysia.

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ingredients

SKIN
150 g (1 cup) sweet potato, cubed
75 g (½ cup) glutinous rice flour
4 tbsp water, or more  

TOPPING
50 g (½ cup) grated coconut
½ tsp salt 


FILLING (Mixed together)
60 g (½ cup) roasted walnuts, pounded
40 g palm sugar, grated

METHOD

TO PREPARE SKIN:
Steam the sweet potato until soft. While hot mash the sweet potato in a large mixing bowl. Add the flour and enough water to form a smooth dough that does not stick to your hands. 

Roll into small balls. Flatten a ball in your palm. Put some walnut filling in the middle and seal it. Roll it back into a ball.

TO PREPARE TOPPING:
Mix the grated coconut with the salt and steam for 2-3 minutes and let it cool completely.

TO COOK:
Bring a pot of water to boil. Cook the glutinous rice balls in the boiling water ­­– it’s done when they float to the surface; remove them with a slotted spoon.

TO FINISH:
 Roll onde-onde in the grated coconut.

 

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