Sweet Potato ondeh ondeh

Tried my hands at making ondeh ondeh today,since I still have half a packet of glutinous flour left.This recipe was inspired after watching the Ch 8 drama serial.In the show,Li Naxing played a chef who excel in making soft and smooth ondeh ondeh using sweet potato and pandan leaves juice instead of green colouring which is the norm for making ondeh ondeh.In addition,this is the healthier version as sweet potato provides beta carotene which is essential for healthy skin and prevent night blindness.Furthermore,sweet potatoes does provide some fibre which is important as it lowers risk of colon cancer.By using pandan leaves instead of green colouring,it helps to cut down risk of developing allergies as some colourings can be harmful.Even though this is not conclusive,however,I still feel that green colouring is a chemical which if can be replaced by natural means,I will opt for it.Initally,I wanted to pound the leaves as screened in the programme,however being 8 months pregnant,it was no mean feat for me to squat or sit on the floor to pound.Instead,I opt for the easier way out by using food processor.For those keen in trying,below is the recipe:

Yields about 25 pieces

5 small sweet potatoes(steam/boil ,peeled and mashed finely)
300g glutinous flour
1 bunch pandan leaves
approx 360ml water
Extra water to boil ondeh ondeh(approx 800ml)
8 tbsp dessicated coconut
Filling:Gula Melaka,pounded coarsely

Methods:
1. Wash the pandan leaves,can choose to pound it,or use food processor to create a fine mash.Boil with water,and sieve to obtain juice.
2.Mix the sweet potato with glutinous flour,add in water to mix into a soft dough.Put extra water to boil in saucepan.
3.Pinch bits of dough,flatten on palm and place gula melaka in the centre,close up the filling,rolled into a ball and dropped it into boiling water.
4.When the balls float,the ondeh ondeh is ready.Dish up and roll in dessicated coconut.Enjoy