top of page
Commune Kitchen cooking classes Singapore logo

Sweet Potato Ondeh Ondeh

- Makes 17 x 15g balls

A delightful twist on the classic, these treats feature a chewy exterior made from sweet potato, enveloping a luscious core of melted gula melaka, all rolled in desiccated coconut. Perfect for any celebration or as a daily sweet treat, this recipe brings a touch of culinary magic to your table.


Our short Instagram video here

Image by Luisa Brimble
Ingredients


Coating:

  • 75g fresh grated coconut

  • 1/8 teaspoon salt

  • 1 pandan leaf, knotted


Dough:

  • 90 grams purple sweet potato, steamed and mashed

  • 100 grams glutinous rice flour, sifted
15 grams tapioca flour, sifted

  • 1/2 tablespoon sugar

  • 90 grams or less warm water

  • 1 teaspoon oil

 
Filling:

  • 50 grams good quality palm sugar (Gula Melaka), chopped

  • 1 stalk pandan leaf, knotted

Recipes

  1. Mix grated coconut and salt - place in a shallow plate along with knotted pandan. Steam covered for 10 minutes, then set aside.

  2. Steam purple sweet for 20-30 minutes until cooked through. Peel and mash immediately while still hot.

  3. To hot mashed sweet potato, add flours and sugar - combine using a spoon. Now, adding little warm water at a time, mix and knead until a moderately soft dough comes together (you may not need all the water depending on the amount of moisture in sweet potato). Add oil and knead until smooth.

  4. Split dough into 15g portions. Roll into smooth balls between your palms. Using your thumb, gently create a hole in the center of the ball and fill with about 1/2 teaspoon chopped Gula Melaka, then seal the top and roll again gently until smooth. Repeat with remaining dough - set aside.

  5. Bring a large saucepan of water (with a knotted pandan leaf) to a boil. Reduce heat to a simmer, then gently drop the balls of dough into the water making sure not to overcrowd the saucepan.

  6. Cook the rice balls for about 10 minutes, giving them a gentle stir in between, until they float to the top.

  7. Remove with a sieve, draining excess water and place them directly in steamed coconut. Coat all over with grated coconut and then set the rice balls aside to cool slightly before serving.

bottom of page