It it also know as Buah Melaka.
- 250g glutinous rice flour, sifted
- 100g steamed, mashed sweet potatoes
- Pinch of salt
- 1/2 cup boiling hot water
- A few drops pandan paste
- 11/2 cup dessicated coconut,
- 100g gula Melaka or palm sugar
Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Add in the mash sweet potatoes. Pour in boiling hot water and pandan paste. If the sweet potatoes is in orange colour, you can omit the pandan paste. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.