How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert

Fair warning – the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact – I have a general phobia about watching myself on camera).


Sweet Potato Onde-Onde


200g steamed & mashed sweet potato

200g glutinous rice flour

Water as needed to make a soft, non-tacky dough

½ tsp salt

1 cup desiccated coconut

150g dark brown palm sugar log, grated

Water for boiling the dumplings


  1. Mix the mashed sweet potato with the glutinous rice flour, then gradually add water while kneading until you get a soft, non-tacky mixture.
  2. Start heating up some water in a pot.
  3. Roll up the grated palm sugar into marble-sized balls.
  4. Pinch the dough and roll into balls about 2cm in diameter.
  5. Stuff the dough with the palm sugar, seal, then drop into boiling pot of water.
  6. Repeat, making sure the onde-onde balls don’t get stuck on the bottom of the pot.
  7. Remove with slotted spoon when balls float to the top and remain there for at least 20 seconds.
  8. Transfer into bowl with desiccated coconut and toss.
  9. Remove and allow to cool slightly before serving.

Black Sesame Paste Dessert

(Recipe adapted from


60g black sesame seeds

60g white sesame seeds

60g glutinous rice flour

100g sugar

1L water

1 Tbsp oil

½ tsp salt


  1. Combine black and white sesame seeds in a non-stick pan and toast until aromatic.
  2. Transfer into a high-powered blender (I used my Thermomix TM5) along with glutinous rice flour and blitz to a powdery consistency.
  3. Place ingredients in non-stick pan, add sugar, water, oil and salt.
  4. Cook on low heat, stirring gently, until sugar is dissolved and mixture has thickened to desired consistency.
  5. Serve warm in rice bowls.



Rode Mic   

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