Tuesday, March 13, 2012
Deep Fried Sweet Potato Balls (Onde Onde)
Bottom layer :
600g sweet potato, steamed and mashed
50g plain flour, sifted
50g glutinous flour, sifted
1/2 grated coconut (white part only), steamed for 15 minutes
1/2 tsp salt
2 tbsp castor sugar
6 tbsp sesame seeds, for coating
5 cups oil for deep-frying
Filling, mixed :
1 pc brown sugar chopped
2 tbsp sugar
For the skin, mix all the ingredients (except the sesame seeds, oil and sugar for the filling) to get a pliable dough. Add a little water if it is too dry or add a little more flour if it is too soft.
Divide into 30 portions. Form each portion of dough into balls, make a small hole and put in some filling. Seal and form into ball again.
Dip in water and coat with sesame seeds.
Heat oil and deep-fry the balls on medium heat till golden brown. Dish up and drain, and serve as a snack or dessert.