紫番薯糖浆糯米糍
Sweet Potato Ondeh Ondeh
皮料
300g紫番薯 (蒸软，去皮，压烂)
50g面粉， (筛过)
1大匙木薯粉 (筛过)
适量水 (若需要)
馅料
600g黑糖
沾用
1/2粒白椰丝 (加入)
1/2小匙盐 (蒸15分钟, 待冷备用)
做法
- 皮料：将番薯泥，面粉和木薯粉放入大碗中拌匀成一软硬适中的面团，如果面团太干，可加入适量水。将面团分成20份，揉圆备用。
- 在面团中间戳一个洞，放入黑糖，揉捏面团封口，搓成小圆球。
- 煮滚1/2锅水，放入番薯糯米球，煮至浮起，转小火多煮2分钟。
- 捞起沥干，沾上白椰丝，即成可口甜点。
SKIN
300g purple sweet potatoes (steamed ,skinned and mashed)
50g plain flour (sifted)
1 tbsp tapioca flour (sifted)
A little water (if necessary)
FILLING
600g molasses sugar
COATING
1/2 grated coconut (white part only, mixed with)
1/2 tsp salt (steamed for 15 minutes and cooled)
METHOD
- SKIN: Mix mashed sweet potatoes, plain flour, tapioca flour into a pliable dough, adding a little water if it is too dry. Divide into 20 portions and shape into balls.
- Make a hole and fill up with dark sugar. Pinch to seal yup the hole and form into ball again.
- Bring half a pot of water to boil, put the sweet potato balls inside and cook till all the balls float up. Lower fire and leave to simmer for another 2 minutes.
- Dish and drain, coat with grated coconut and serve as snack.
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