Name of dessert: Onde Onde

Ingredients:

Skin ingredients:
300g sweet potato paste
100g glutinous rice flour
80g tapioca flour
50g sugar
28ml water
green colouring

Filling:
150g gula melaka (chopped)
50g sugar

Coating (steam for 5 minutes)
1 young shredded coconut
pinch of salt

Methods:

1) Mix skin ingredients and knead into a smooth dough.

2) Divide into small balls and wrap in filling.

3) Put balls into boiling water and boil until they float up.

4) Remove and coat with shredded coconut.

Tip: Onde onde will be elastic if glutinous rice flour and sweet potato paste are added.

Recipe courtesy of Ms Patsie Cheong