Recipe
260g sweet potato105g rice glutinous flour
100g gula melaka (shave it)
150ml warm water (depends on moisture in sweet potato, add slowly to form a firm dough)
150g grated coconut
A pinch of salt
Method
Peel and slice sweet potatoes and steam until soften.
While waiting for the sweet potatoes to steam, chop gula melaka finely to an almost crumb-like texture.
Once the sweet potato is done, place grated coconut into a dish with cut pandan leaves, sprinkle and toss in pinch of salt and steam for around 15 min. This is to cook the coconut to prevent it from going bad too quickly.
While waiting for the coconut to steam, work on the dough first mashing the sweet potatoes in a large mixing bowl. Mash until no lumps are observed and develop a smooth pulp-like texture.
To the sweet potato mash, add glutinous rice flour followed by warm water. The warm water should not be added all at once but over 2-3 sucessions, rubbing and kneading in the dough, sweet potato mash and water together between each addition to form a dough. The amount of water needed depends on the level of moisture the sweet potatoes have. Stop adding water when the dough becomes firm.
Divide the dough equally into small pieces, each 15g. Flatten each piece of dough with your thumb and place approximately half a teaspoon (about 5 g) of gula melaka in the centre. Cover the filling, wrap tightly and roll into a round ball.
Bring a pot of water to a boil before lowering the flame to a very gentle simmer. Place the sweet potato balls into the water, stirring carefully to swirl the water around and prevent the dough balls from sticking to the bottom of the pot. The water must be barely simmering, gently cooking of the dough balls to prevent them from bursting and at the same time, prolonging the cooking time for the gula melaka filling to melt completely.
Remove the cooked balls which float up and rolling them over the dish of steamed grated coconut.
A pinch of salt
Method
Peel and slice sweet potatoes and steam until soften.
While waiting for the sweet potatoes to steam, chop gula melaka finely to an almost crumb-like texture.
Once the sweet potato is done, place grated coconut into a dish with cut pandan leaves, sprinkle and toss in pinch of salt and steam for around 15 min. This is to cook the coconut to prevent it from going bad too quickly.
While waiting for the coconut to steam, work on the dough first mashing the sweet potatoes in a large mixing bowl. Mash until no lumps are observed and develop a smooth pulp-like texture.
To the sweet potato mash, add glutinous rice flour followed by warm water. The warm water should not be added all at once but over 2-3 sucessions, rubbing and kneading in the dough, sweet potato mash and water together between each addition to form a dough. The amount of water needed depends on the level of moisture the sweet potatoes have. Stop adding water when the dough becomes firm.
Divide the dough equally into small pieces, each 15g. Flatten each piece of dough with your thumb and place approximately half a teaspoon (about 5 g) of gula melaka in the centre. Cover the filling, wrap tightly and roll into a round ball.
Bring a pot of water to a boil before lowering the flame to a very gentle simmer. Place the sweet potato balls into the water, stirring carefully to swirl the water around and prevent the dough balls from sticking to the bottom of the pot. The water must be barely simmering, gently cooking of the dough balls to prevent them from bursting and at the same time, prolonging the cooking time for the gula melaka filling to melt completely.
Remove the cooked balls which float up and rolling them over the dish of steamed grated coconut.
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