The classic ondeh-ondeh (or klepon if you’re in Java) gets a unique spin with a delicious peanut butter and gula melaka filling. A sweet treat to satisfy both young and young at heart.
- 120 g glutinous rice flour
- 200 g sweet potato
- 2 tbsps coconut cream
- 2 tbsps water
- 2 tsps sugar
- 80 g ground peanuts, roasted
- 2 pinches salt
- 2 fresh pandan leaves
- 100 g fresh coconut, grated
- 50 g gula Melaka
- 70 g peanut butter
- 50 g ground peanuts, roasted
COATING: Toss the grated coconut with a pinch of salt. Steam coconut with pandan leaves on high heat for about 3 mins. Set aside to cool.
DOUGH: Place the glutinous flour in a large mixing bowl. Add in the peel and steam till soft. Mash sweet potato. Knead till you get a pliable and smooth dough. If the dough is too wet, add more flour (if it is too dry, add water).
FILLING: In the mixing bowl, add all the filling ingredients, mix well together to combine. Chill in the refrigerator and portion them in 5 g balls.
Flatten the dough (10 g) with your hands and add the peanut ball filling inside.
Bring a pot of water to a boil, then gently drop the balls into the boiling water. Allow to cook until they float to the surface. Using a slotted spoon, scoop the balls out.
Coat the balls with shredded coconut or roasted peanut and serve. Best eaten within 4 hours.
1. Tapioca flour (20 g) can be added to the dough for a more chewy texture.
2. To make the green colouring, blend 100 g of fresh pandan leaves with 200 ml water and let it settle overnight. Only use the bottom concentrated green pandan juice.
Recipe by Allspice Institute for The Singapore Women’s Weekly’s Domestic Diva Cooking Masterclass 2019.