Recipes from our kitchen
Purple Sweet Potato Balls
With warm coconut milk
Gluten FreeA colourful tropical dessert
Naturally sweet and beautifully purple
These soft purple sweet potato balls are made with just a few simple ingredients: purple sweet potatoes, tapioca flour and a little salt.
The sweet potatoes are naturally sweet, so adding sugar is completely optional. Pandan leaves give the dessert a gentle tropical aroma.
Served with warm, lightly salted coconut milk, the result is a simple gluten-free dessert with a beautiful natural purple colour.
What you need
Ingredients
- • 500 g purple sweet potatoes
- • 100 g tapioca flour
- • A pinch of salt
- • Pandan leaves
- • Cornstarch
- • Sugar (optional – the sweet potatoes are naturally sweet)
For Serving
- • Thick coconut milk
- • Salt
- • Pandan leaves
Step by step
How to make Purple Sweet Potato Balls
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1
Boil the purple sweet potatoes until soft, then mash them.
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2
Mix the mashed sweet potatoes with tapioca flour and a little salt. Shape the mixture into small balls, about 10–12 g each .
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3
In a pot, bring water to a boil with pandan leaves and sugar. You can skip the sugar if you prefer.
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4
Once the water is boiling, add the purple sweet potato balls.
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5
Cook until all the balls float to the surface.
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6
Mix ½ teaspoon cornstarch with a little water. Add it to the pot and stir to slightly thicken the sauce.
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7
For the coconut milk, gently cook thick coconut milk with pandan leaves and a little salt. Stir gently so it does not separate.
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8
Serve the purple sweet potato balls with the warm coconut milk on top.
From our kitchen
Purple sweet potatoes are naturally sweet. Taste them first – you may not need to add any sugar at all.
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