Ondeh Ondeh, also known as Onde Onde is a delightful snack/dessert that is popular in Singapore, Malaysia and Indonesia. The soft and chewy glutinous rice balls made with sweet potato are filled with semi-melted gula melaka/palm sugar that would burst upon the first bite. Each Ondeh Ondeh is coated with grated coconut. 

Ingredients
(Makes about 25 balls)
150g Sweet Potato (steamed or boiled)
Grated Coconut (steamed for 10 minutes)
Pandan Leaves
Gula Melaka or Palm Sugar
100g Glutinous Rice Flour
10g Tapioca Flour
1/4 Cup Water

Tip: As I store gula melaka in the freezer, steaming for 2-3 minutes softens it and it then breaks apart easily with a fork.

Note: We have kept the dough and coconut in the refrigerator for up to a week. Wrap dough in plastic wrap and use without needing to thaw. Grated coconut can be kept in a sealed container. Microwave for a minute to use again for coating.

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