Kuih Onde Onde 椰球糯米糕

皮料
200g 糯米粉
160g 橙色蕃薯
2tbsp 班兰汁
适量的水

馅料
120g 椰糖 （切碎）
2tbsp 幼糖 （拌均）

沾皮料
1/2粒 嫩椰丝
1/3tbsp 幼盐
（混合蒸5分钟）

做法
1.把蕃薯蒸熟至软再压烂，加入其余的皮料搓揉成软硬面团。
2.将面团分成小等分包入适量的馅料，然后搓成小圆球。
3.煮滚半窝水放入小圆球，待小圆球浮起即可捞出。
4.将捞起的小圆球沾上椰丝便可食用。

Skin
200g Glutinous rice flour
160g Oren colored sweet potato
2tbsp Pandan juice
some water

Filling
120g Palm sugar (crushed)
2tbsp Castor sugar

Coating
1/2 Coconut (grated)
1/3 Salt
(Mixed and steamed for 5 min)

Method
1.Steam sweet potato until soft,skined and finely mash,then knead with remaining skin ingredients into smooth dough.

2.Divide dough into small equally portion and wrap in filling,then shape into small balls.

3.Boil half pot water,scald the onde onde until afloat,dish out and coat with grated coconut.

~The End~