ONDEH-ONDEH KELEDEK

'Keledek' is Malay for 'sweet potato'

This recipe was one of many that I saved from Domestic Science (Home Economics) class back in my secondary school days. I used 1.2kg of sweet potato (quadrupled the recipe) when I made the ondeh2 on 18 Oct. Yielded 66 ondeh2. The only problem with making them on your own is that you can't make the sweet potato balls and boil them at the same time. (Could do that when we were in S'pore and I had a fantastic Filipina domestic helper. The ondeh2 were perfect then!) Anyway, this time, I made the balls first, placing them on floured plates before boiling which resulted in some of the gula melaka melting before cooking and oozing through the green dough. Tasted great all the same, though! No complaints from the tasters. (I think I gobbled down at least a dozen of them - probably a lot more!)

ONDEH ONDEH KELEDEK

½ kati (300g) white sweet potatoes ½ tbsp tapioca flour
1 tbsp flour ¼ piece gula melaka
½ tbsp gran. Sugar 1/6 coconut (grated white)
1-2 tbsp thick pandan juice pinch of salt
1. Scrub the sweet potatoes and clean and boil or steam them in their jackets till cooked.
2. Chop up the gula melaka and mix it with sugar
3. Mix the coconut with a little salt.
4. Skin and mash the cooked potato and mix in the sieved flour to get a pliable dough.
5. Add the pandan juice to get a good green colour
6. Turn the dough out on to a floured board and divide it into small pieces the size of small marbles.
7. Make a hole in each piece and put in some sugar
8. Shape into balls and boil in boiling water till they float to the surface of the water.
9. Drain them well and toss them in the coconut
10. Serve ondeh-ondeh in little baskets made from banana leaves or on a clean plate.