紫薯椰丝糯米球 Purple Sweet Potato Onde Onde

After the successful attempt on making pulut udang rempah, we went on to make the sweet potato version of onde-onde to further the mood of making traditional kuehs. This is one great recipe bookmarked from Mimi Bakery House which I been wanted to try out. Am glad to have finally done it as the texture of the glutinous rice ball is so tender and combine with the popping of sugar syrup is simply wonderful!

自从昨天顺利的制做干虾糯米卷后，我们又连续制做另一份传通糕粿来满足那忽然激起的糕粿热潮，而做了一道紫薯本版的糯米球糕。其实，我老早前在Mimi Bakery House 博客里看到她分享的这道食谱后，心里早已打算尝试，就是一直没机会。很开心终于有机会做上了这份好好吃的糯米球糕点，制做出来的糕点Q软即香甜，尤其是那糖浆爆发在嘴里的感觉真棒！

Will certainly make this again soon. Thank you Mimi Baker House.

我一定会再次尝试制做这道糕点。谢谢您 Mimi Bakery House。

紫薯椰丝糯米球
Purple Sweet Potato Onde Onde

Ingredients 材料
(A)
225g Purple Sweet Potato 紫薯 
225g Glutinous Rice Flour 糯米粉
15g Castor Sugar 细糖
110-125g Cold Water 冷水

(B)
120g Gula Aren / Palm Sugar 椰糖 (chopped切碎)

(C)
200g Fresh Grated Coconut 鲜嫩椰丝
1 Tsp Salt 盐
3 Pandan Leaves 香兰叶


Method 做法

Combine grated coconut and salt (C) into a steaming tray place with cut pandan leaves. Steam over low heat for 10 mins. Set aside.

椰丝加盐(C)一起混合后放入已铺上香兰叶的蒸盘上蒸10分钟。搁置待用。

Cut sweet potato into chunks and steam it under high heat for 25-30 mins until softened. Remove from heat and mashed.

紫薯切块送入蒸锅以大火蒸25-30分钟至熟为止。趁热马上把紫薯搅碎成泥状。

Transfer mashed sweet potato into a mixing bowl and add glutinous rice flour and sugar to mix. Gradually add in water while kneading the mixture into a soft dough. Cover the bowl with cling wrap.

把紫薯泥放入搅拌盆，再加糯米粉及椰糖一起用手混匀，慢慢加冷水继续把粉搓成团。用保鲜纸盖在盆上以免面团转干后难处理。

Scoop a teaspoon of dough and roll into small ball. Use the thumb and lightly press into the center of the ball to make a pouch. Place 1/2 tsp of gula aren in the center. Seal and gently roll it back into a ball.

取一小茶匙的面团，把面团搓成小球接着用大拇指在面团中间按个沟型。将1/2茶匙椰糖放入中间的凹部份，收口捏精后搓回圆球型。

Repeat the same process until all the dough has been used up.

从复同样的做法把全部的面团用完为止。

Bring a medium sized pot of water to boil.

准备一个装满水的烫锅把水煮至沸滚。

Cook the onde onde in the boiling water in batches.  When the onde-onde floats to the surface, continue cooking for another minute.

把糯米球分次的送入烧滚水的锅里煮熟。煮至糯米球浮上来后再多煮一分钟后即可。

Use a slotted spoon to remove the cooked onde-onde from the pot and immediately coat it with the steamed grated coconut.

用漏勺取出煮熟的糯米球便马上趁热时滚上椰丝。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.