Sweet Potato ondeh ondeh

Yields about 20 pieces 5 small sweet potatoes (steam/boil , removed from water, peeled and mashed finely) 300g glutinous flour 1 bunch pandan leaves Approx 360ml water Extra water to boil ondeh ondeh 8 tbsp dessicated coconut Filling: Gula Melaka, pounded coarsely

Methods: 1. Wash the pandan leaves, can choose to pound it, or use food processor to create a fine mash. Boil with water, and sieve to obtain juice. Mix the sweet potato with glutinous flour, add in water to mix into a soft dough. Put extra water to boil in saucepan. Pinch bits of dough, flatten on palm and place gula melaka in the centre, close up the filling, rolled into a ball and dropped it into boiling water. When the balls float, the ondeh ondeh is ready. Dish up and roll in dessicated coconut. Enjoy

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