Purple Potato Dessert

 This soft, chewy dessert is a favorite in my family—those little purple dumplings hiding a sweet pocket of melted palm sugar inside, all rolled in fluffy grated coconut. The first time I made these, my kitchen counter ended up dusted purple, and everyone kept peeking into the pot waiting for the balls to float to the surface. That's how you know they're ready. They're simple to make, use ingredients you can find at most Asian markets, and feel like a cozy hug on a plate. The vibrant purple comes straight from the sweet potatoes, no food coloring needed.

Serve these warm or at room temperature, piled onto a plate with extra grated coconut sprinkled over the top. They're lovely with a cup of hot tea on a cool afternoon or as a sweet ending to a family dinner. Kids love watching the balls bob to the surface as they cook, and the surprise burst of liquid palm sugar inside never gets old.

• Prep Time: 30 minutes

• Cook Time: 20 minutes

• Servings: 4–6 (makes about 20–24 balls)

Ingredients

For the Dough:

• 500g purple sweet potato (about 2 medium-large)

• 1/2 cup (65g) all-purpose flour

• 3 cups (375g) glutinous rice flour

• 1/2 tsp salt

• 1 1/2 cups (375ml) water (plus more as needed)

For the Filling:

• About 1/2 cup palm sugar, finely chopped or grated (you'll need a small piece for each ball)

For the Coating:

• 1 1/2 cups freshly grated coconut (or frozen, thawed)

• Pinch of salt (optional, for the coconut)

Instructions

1. Steam the Sweet Potatoes: Peel the purple sweet potatoes and cut them into chunks. Steam over boiling water for 15–20 minutes, until fork-tender. Transfer to a bowl and mash thoroughly with a fork or potato masher until completely smooth. Let cool slightly.

2. Make the Dough: To the mashed sweet potatoes, add the all-purpose flour, glutinous rice flour, and salt. Gradually add the water, mixing with your hands or a wooden spoon, until a soft, smooth, and pliable dough forms. It should hold together without cracking. If it's too dry, add a teaspoon more water at a time. If too sticky, dust with a little extra glutinous rice flour.

3. Shape the Balls: Lightly dust a tray or plate with a little glutinous rice flour. Pinch off a small piece of dough (about the size of a large marble) and roll it into a ball, then flatten it into a small disc in your palm. Place about 1/2 teaspoon of chopped palm sugar in the center. Carefully fold the dough around the sugar, sealing the edges well, and roll gently between your palms to form a smooth ball. Place on the floured tray and repeat with remaining dough and filling.

4. Prepare the Coconut Coating: While the balls are resting, toss the grated coconut with a tiny pinch of salt (if using) and spread it on a large plate or shallow dish. Set aside.

5. Cook the Balls: Bring a large pot of water to a gentle boil. Drop in the purple sweet potato balls in batches, being careful not to overcrowd the pot. Give them a gentle stir to prevent sticking to the bottom. Cook until they float to the surface, then let them bob there for another 2–3 minutes—this ensures the dough is fully cooked through and the palm sugar has melted inside.

6. Coat and Serve: Using a slotted spoon, scoop the cooked balls directly from the water and drop them onto the plate of grated coconut. Roll them around gently until fully coated. Transfer to a serving plate. Repeat with remaining batches. Serve warm or at room temperature.

Tips & Notes

• No All-Purpose Flour? It's perfectly fine to use only glutinous rice flour. The texture will be slightly chewier, which is traditional for many versions of this dessert.

• Palm Sugar: If you can't find palm sugar, you can substitute with chopped dark brown sugar or coconut sugar, though the flavor will be slightly different. The goal is a sweet, caramel-like pocket inside.

• Fresh vs. Frozen Coconut: Freshly grated coconut has the best texture, but high-quality frozen grated coconut (thawed) works beautifully in a pinch.

• Make Ahead: You can shape the balls a few hours ahead and keep them covered in the refrigerator. Cook just before serving for the best texture.

• Leftovers: These are best eaten the day they're made. If you have leftovers, store them in an airtight container in the fridge and steam gently to reheat before rolling in fresh coconut.