Directions

To Make

1. Place shredded coconut, palm sugar, salt and water in a pan and fry until the shredded coconut has fully absorbed the water. Set aside to cool and roll into 10g balls.
2. Steam cut sweet potatoes until they are soft, around 10-12 mins. Set aside to cool.
3. Mash each type of sweet potato in a separate bowl.
4. In a mixing bowl, place glutinous rice flour, mashed purple sweet potato and mix with coconut milk until you get a pliable dough. Each type of sweet potato has different moisture contents so the amount of coconut milk required might differ. Wrap dough to avoid it drying up.
5. Roll all sweet potato dough into 20g balls.
6. Take one potato ball and make a well. Place cooked grated coconut ball into the dough and seal it up and roll into a ball. Set aside and cover while you work on the rest of the balls.
7. Place grated coconut mixed with water and salt on a plate and heat in the microwave for 1 min on high. Set aside to cool.
8. Fill a saucepan with water until 2/3 full and bring it to a boil. Drop half of the balls in and let it cook until they float up. Repeat for the other half.
9. Remove balls and drain. Drop them in the grated coconut and roll to coat.