90g steamed and mashed orange coloured sweet potato
6-7 pandan (screwpine) leaves, blended with 50ml water, strain to get pandan juice 200ml warm water,
100g soft brown sugar combined
3 tbsp castor sugar
2 tbsp toasted sesame seeds
150-200g grated coconut (use only the white flesh)
1/4 tsp salt or to taste
Mix the glutinous rice flour, black glutinous rice flour and mashed sweet potato. Add the pandan juice. Combine well until crumbly. Add the warm water gradually and work into a fairly stiff dough then knead until dough turns smooth.
Roll the dough into a long roll and cut it into pieces, the size of small marbles. Mould each into the shape of a cup and place a little of the mixed sugar and sesame seeds mixture into the hollow. Wrap it up and roll back into a ball.
Cook a few balls of dough at a time in boiling water until they float to the surface.
Remove the balls of cooked dough with a slotted spoon and toss in the grated coconut which has been mixed with the salt. Serve the onde-onde in banana boat casings.