Colourful Onde Onde

Okay, I didn't add any colouring for all these Onde Onde you see here. From left, pumpkin onde onde, purple sweet potato onde onde, normal pandan flavoured onde onde.

If the Australian Pumpkin is used here, the Onde Onde will be in a nicer shade of orange but I didn't want to buy a big slice so I settled for the Japanese pumpkin which is in the hue. I love the purple sweet potato though. It gives such nice colour. It's not the Japanese sweet potato. Though the skin is purple in colour but the inside is in yellow. Look below for the difference.

But if you still want to use food colourings, go ahead. I'm just showing that to make your food colourful, you can use the natural colours from the food we use.

Ingredients:

• 250g pumpkin or sweet potato, steamed and mashed thru a sieve
• 200g Glutinous Rice Flour
• 20g Tapioca Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Salt
• 3-4 tablespoon Water or Pandan Juice if you are making green onde onde
• 120g Gula Melaka (Palm Sugar), chopped
• 350g Grated Coconut, only the white part

How to do it:

1. Steam grated coconut for 10 minutes.
2. Add 1/2 teaspoon salt and toss to combine.
3. Set aside.
4. Put pumpkin or sweet potato, glutinous rice flour, tapioca flour 1/4 teaspoon salt and hot water into a bowl.
5. Combine to form a soft dough.
6. Roll some dough to form a ball.
7. Flatten it and place some chopped gula melaka in the center.
8. Roll into a ball.
9. Repeat till dough are used up.
10. Bring a pot of water to a boil.
11. Put the balls into the boiling water.
12. Remove them when they float to the top.
13. Drain and toll in grated coconut and serve.

Note:

To make the pandan juice, grind 8 pandan leaves with 3 tablespoon water. Place the grind pandan leaves into a muslin bag and squeeze out the juice.

• Click HERE for printer-friendly version of an original recipe.

From left:

* the usual sweet potato, Japanese Sweet Potato, Purple Sweet Potato *