番薯芒果球

Ingredient

Method

300g sweet potatoes 135g  糯米粉 80 ml  温水tepid water 1-2 粒熟甜芒果，切丁 some grated coconut few drops food colouring

1. Peel and slice sweet potatoes and steam for around 20-30 min or until soften. 2. Once the sweet potato is done, mashing the sweet potatoes in a large mixing bowl.  Process the sweet potato until no lumps are observed and develop a smooth pulp-like texture. 3. To the sweet potato mash, add glutinous rice flour followed by tepid water. The warm water should not be added all at once but over 2-3 sucessions, rubbing and kneading in the dough, sweet potato mash and water together between each addition to form a dough. 80 ml of water only serves as a gauge as it really depends on the level of moisture the sweet potatoes have. Stop adding water when the dough becomes firm. 4. Divide the dough equally into small pieces. Flatten each piece of dough with your thumb and place approximately half a teaspoon (about 5 g) of chopped mango into the centre. Cover the filling and wrap tightly. If necessary, dust your palms and fingers with a little glutinous rice flour to prevent the dough from sticking. 5. Bring a pot of water to a boil before lowering the flame to a very gentle simmer. Place the glutinous rice balls gently into the water, stirring gingerly to swirl the water around and prevent the dough balls from sticking to the bottom of the pot. The water must be barely simmering, gently cooking of the dough balls to prevent them from bursting and at the same time. 6. Remove the cooked balls which float up and drain slightly over a perforated spoon or a fine wired sieve before rolling them over the dish of grated coconut. Serve immediately.