½cupgula melaka/ palm sugar / brown sugar (shaved) (3.5oz/100g)
Dry fry dessicated coconut until lightly brown, about 3 to 4 minutes. Remove and place in a shallow bowl. Set aside.
Place sweet potato in a steamer and steam for 10 minutes until soft and mashable. Remove and place steamed sweet potato in a large bowl. Mash sweet potato with a potato masher. Add glutinous rice flour, salt, and vanilla extract. Mixed well and knead until a soft pliable dough forms.
Divide dough into 16 equal portions and form into balls. Flatten a ball of dough in the palm of your hand into a flat disk of about 2-inch diameter. Place a teaspoon of gula melaka in the center. Gather up the sides and seal well to form a ball of about 1-inch diameter . Roll between your palms until ball of dough is smooth. Place on a plate. Repeat with the rest of the dough.
Bring a medium sized pot of water to boil. Gently drop in formed ondeh-ondeh. Reduce heat to medium and allow ondeh-ondeh to cook until they float to the surface, about 3 to 4 minutes. Remove with a slotted spoon.
Drop onto fried coconut one at a time to coat.
Serve warm or at room temperature.
**Freshly grated coconut may be used in place of dessicated coconut and it can either be used as is (i.e. fresh) or fried.