Onde Onde (Malaysian Coconut Poppers) - cooking recipe

Ingredients

14 ounces glutinous-rice flour
10 ounces sweet potatoes
3 tablespoons pandan juice (screwpine leaves, Substitute ( Essence of Coconut mixed with 1or 2 drops of green food coloring)
1/2 teaspoon salt
2 tablespoons water
4 ounces palm sugar (gula Melaka-Malaccan sugar, Substitute ( gula Jawa, palm sugar)
2 cups coconut, freshly grated (Substitute ( Unsweetened desiccated coconut or dried coconut flakes)

Preparation

Break up the gula Melaka [Malaccan sugar] into small pieces [about half to an inch piece size]. Peel, cook and mash sweet potatoes.
Sieve glutinous flour into a large bowl
Add mashed sweet potatoes and pandan juice. Substitute: Coconut essence & green food color]
Mix well to combine and knead into a dough. Form dough into small balls, about 1 inch diameter.
Make a hole in the center of the ball and fill with a small piece of gula Melaka [Malaccan sugar].
Roll again to make it into a small ball
Bring a pot of water to a boil, add the dough balls. When they float to the surface of the water, remove and place on a draining tray or sieve.
Add salt to the fresh grated coconut [Substitute: desiccated coconut or coconut flakes]. Mix well.
Roll the cooked glutinous balls over the coconut.
Best served warm - pops in your mouth with a sweet sensation of oozing gula Melaka [Malaccan sugar] syrup!