Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes. 



When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)

In a large bowl, combine the mashed sweet potato with glutinous rice flour, all-purpose flour, knead, and add water gradually to form soft dough.

Mix the grated coconut with pan leaf, and a pinch of salt and steam for about 2 - 3 minutes and let it cool completely. 



Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly.

Fill the center of the dough with palm sugar.

Roll them in your palm to form a smooth ball and cook the ondeh ondeh in the boiling water.

When the ondeh ondeh float to the surface, remove them with a slotted spoon and shake off the excess water. 



Coat the ondeh ondeh with grated coconut and serve immediately