Sweet Potato Onde-Onde

Ingredients:
100g sweet potato mash (purple)
150g glutinous rice flour
1 tbsp tapioca starch
1/2 tbsp icing sugar
1/2 tbsp oil
110ml water

Filling
Grated gula melaka/palm sugar

Coating
100g grated coconut
1 tsp salt

Directions:

1. Combine all ingredients in a large mixing bowl & knead into a wet dough.
2. Pinch a small dough (40g) & drop into the boiling water; cook until it floats to the surface.  Scoop it out & knead the cooked dough into the main dough until a smooth dough is formed.
3. Cover dough with cling wrap & set aside for 15 mins.
4. Mix coconut with salt & stem for about 5 mins.  Set aside to cool.
5. Divide the dough into portions of 15g each.  Flatten the dough & fill with grated gula melaka/palm sugar (5g ea).  Seal the edges & roll into a ball.
6. Cook the filled dough in a pot of boiling water.  Once it floats to surface, let it cook for further 3-5 mins to ensure that the sugar is melted.
7. Remove the balls with slotted spoon & drain.  Roll in the steamed grated coconut to coat evenly.