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. |
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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ingredientsSKIN
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 |
METHODTO 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. |