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Use Sweet potato.
Use Glutinous rice flour, have more on standby if dough is still sticky.
Prepare Rice flour.
Provide Gula Melaka.
Prepare a cup Desiccated coconut.
Prepare Salt half teaspoon.
Use Pandan leaf extract 1/2 teaspoon.
Use Green colouring, optional.

Short Tips:

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Peel, cube and steam the sweet potato until very soft and mashable. Finely mash the potato while still hot..
Add the glutinous rice flour, salt and rice flour, pandan leaf extract (and optional food colouring) into the hot mashed sweet potato. Mix until it becomes a smooth pliable dough..
Knead with wet hands if the dough is too dry. Or add more glutinous rice flour a teaspoon at a time if it is still too shaggy and wet..
Put a medium sized pot of water to a boil. Cover dough with a damp towel while you grate or bash the gula Melaka into small pieces..
Break pieces of dough and roll them into quail egg size. Gently push your thumb into the dough to create a depression that will allow you to fill it with the gula Melaka. Pinch and seal, roll gently to a ball and immediately drop it into the boiling water. Continue..
When balls are cooked, they will float to the top. Continue cooking for about 2 minutes after they float. Scoop and drain, drop them straight away into a tray with the desiccated coconut and roll to coat completely..
Let the balls cool to room temperature before eating..
Do not refrigerate. Eat within a day. Or if you have to refrigerate them, steam them again to soften before eating..

Made with sweet potatoes and glutinous rice flour rolled in coconut with a little surprise on the inside. It is Monday and time for another Muhibbah Malaysian. Video lucu ondel ondel betawi dan badut mampang. For ondeh ondeh that's not eye-wateringly sweet but still flavourful, we like to chop up chunks of Singlong Gula Melaka from supermarkets like Cold Storage or NTUC FairPrice. This is ondeh-ondeh if you're in Singapore, Malaysia and parts of Sumatra - or klepon if you're in Java, where it originates.

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