- 1 cup cooked sweet potato, mashed
- 1–1½ cups glutinous rice flour
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ⅓ cup palm sugar (grated)
- ¾ cup dessicated coconut, soaked in ¼ cup warm water and salted to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix glutinous rice flour by hand with sweet potato, knead into smooth dough. Roll and cut into 2 cm pieces, form into small balls.
Mix together the three sugars. Flatten the potato and rice flour dough balls into circles in the palm of your hand, place a teaspoon of sugar mixture in the centre and fold up the sides of the dough to re-form a ball.
Bring a large saucepan of water to the boil, drop in a few flour balls and when they float to the surface, remove, drain and roll in coconut mix.
Continue the process until you have cooked all the balls. They are best eaten at room temperature as the sugar filling will remain liquid.