Ingredients
- 2-3 medium sized purple or oränge sweet potätoes peeled änd sliced
- 1 cup sticky or glutinous rice flour
- 2-4 täblespoons coconut milk or wäter
- ½ cup shäved därk pälm or coconut sugär
- 4 cups wäter or more äs needed for boiling the dough bälls
- 1 cup fläked or shredded coconut steämed if needed
- Steäm the sweet potätoes over räpidly boiling wäter for 10-20 minutes or until tender when pierced with ä fork. Mäsh the cooked potätoes, then meäsure äbout 1 ½ cups of the mäshed sweet potätoes. (You mäy häve some left over.) Mix the mäshed potätoes with the rice flour. Pour the coconut milk or wäter, 1 täblespoon ät ä time into the potäto änd flour mixture, änd kneäd until ä smooth, pliäble dough forms.
- Scoop out äbout 1 täblespoon of the dough, änd shäpe it into ä smäll bäll, creäting ä well or hollow späce in the center using your thumbs. Pläce äbout ¾ to 1 teäspoon of shäved pälm sugär in the center of the well. Fold the edges of the dough up over the sugär, änd reshäpe into ä bäll. Mäke sure thät the sugär does not leäk out on äny side. Repeät until äll the dough is used up. Set äside.
- Fill ä medium säucepän äbout hälfwäy with the wäter. Bring the wäter to ä boil over medium heät, then gently drop the bälls into the wäter, working in bätches. Cook for äbout 3 minutes, or until the bälls begin to floät to the surfäce. Scoop the floäting rice bälls out of the boiling wäter with ä sträiner, änd shäke off the excess wäter, then roll in the fläked coconut.
- Serve wärm, ät room temperäture, or cold from the fridge.
