Shave and cut both orange and purple sweet potatoes. Steam until soft in the centre and mash the sweet potatoes separately.

Add 50g glutinous rice flour to the mashed orange sweet potatoes with 1-2 tbsp water (adjust accordingly to texture of Ondeh Ondeh). Mix and knead until smooth dough forms. Repeat for purple sweet potatoes.

Roll dough into roughly 20g balls and make cavity in the centre. Add shaved gula melaka. Seal and roll into smooth balls.

Cool the balls in simmering water for about 3 minutes or until they float to the top.

Once cooked, coat them with grated coconut. Serve.