300g紫番薯 (蒸软，去皮，压烂)
50g面粉， (筛过)
1大匙木薯粉 (筛过)
适量水 (若需要)

600g黑糖

1/2粒白椰丝 (加入)
1/2小匙盐 (蒸15分钟, 待冷备用)

1. 皮料：将番薯泥，面粉和木薯粉放入大碗中拌匀成一软硬适中的面团，如果面团太干，可加入适量水。将面团分成20份，揉圆备用。
2. 在面团中间戳一个洞，放入黑糖，揉捏面团封口，搓成小圆球。
3. 煮滚1/2锅水，放入番薯糯米球，煮至浮起，转小火多煮2分钟。
4. 捞起沥干，沾上白椰丝，即成可口甜点。

300g purple sweet potatoes (steamed ,skinned and mashed)
50g plain flour (sifted)
1 tbsp tapioca flour (sifted)
A little water (if necessary)

600g molasses sugar

1/2 grated coconut (white part only, mixed with)
1/2 tsp salt (steamed for 15 minutes and cooled)

METHOD

1. SKIN: Mix mashed sweet potatoes, plain flour, tapioca flour into a pliable dough, adding a little water if it is too dry. Divide into 20 portions and shape into balls.
2. Make a hole and fill up with dark sugar. Pinch to seal yup the hole and form into ball again.
3. Bring half a pot of water to boil, put the sweet potato balls inside and cook till all the balls float up. Lower fire and leave to simmer for another 2 minutes.
4. Dish and drain, coat with grated coconut and serve as snack.

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