SWEET POTATO BALLS WITH PALM SUGAR PORRIDGE AND COCONUT MILK
Ingredients:
Sweet Potato Balls:
500 gr sweet potato peeled
1 cup tapioca flour (125 gr)
1/2 tsp salt
Palm Sugar Porridge:
4 cups water (1000 ml)
1 cup palm sugar (200 gr) chopped thinly
1/4 cup granulated sugar (50 gr)
1/2 tsp salt
3 pandan leaves chopped / knotted
2 tbsp tapioca flour
3 tbsp water
Coconut Cream
1 1/4 cups thick coconut milk (300 ml)
2 pandan leaves chopped / knotted
1/2 tsp salt
Instructions:
⚫Cut peeled sweet potatoes into big chunks. Place in a steamer and steam for 15-20 minutes until the sweet potatoes are tender. Check this by poking the sweet potatoes with a fork / skewer.
⚫While the sweet potatoes are being cooked, add water, palm sugar, granulated sugar, pandan leaves, and salt into a medium pot. Bring to a boil and turn off the heat. Strain to remove pandan leaves and any residual from the palm sugar. Set aside.
⚫Add coconut milk, salt, and pandan leaves in a small saucepan. Simmer with low heat while stirring constantly. Turn off the heat and set aside.
⚫After the sweet potatoes are cooked, put them in a medium bowl and mash until smooth while still warm. Add tapioca flour and salt and knead the dough with hand until fully incorporated. Roll the dough into thin long logs, cut them into small segments, and roll the segments into 1-1.5 inch balls.
⚫In a medium pot, add enough water to reach half of the pot. Let it boil and add sweet potato balls into the water. Cook until the sweet potato balls float to the top. Using a strainer, transfer the cooked sweet potato balls into the palm sugar water.
⚫Bring the palm sugar water to boil. In a small bowl, mix 2 tbsp tapioca flour and 3 tbsp water until incorporated. Pour the mixture into the palm sugar water until the porridge thickens and starts to bubble. Remove from the heat.
⚫To serve, ladle some sweet potato balls along with the palm sugar porridge into a serving bowl. Drizzle with a generous amount of coconut milk.
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