Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 500 grams of sweet potatoes and cut them into 2-inch chunks, then steam them until very tender, about 15-20 minutes.

2. 2

   Mash the steamed sweet potatoes thoroughly in a large bowl, then gradually add 150 grams of tapioca flour and a small pinch of salt, kneading until a smooth, pliable dough forms.

3. 3

   Roll the sweet potato dough into small balls, approximately 1 inch in diameter, or into small, bite-sized cylindrical pieces.

4. 4

   In a medium pot, combine 400 ml of coconut milk, 200 ml of water, 100 grams of granulated sugar, and 30 grams of thinly sliced fresh ginger, bringing the mixture to a gentle simmer over medium heat.

5. 5

   Add one knotted pandan leaf to the simmering syrup, if using, and then carefully drop the prepared sweet potato balls into the hot liquid, ensuring they do not stick together.

6. 6

   Poach the sweet potato balls for 8-10 minutes, or until they float to the surface and are cooked through, turning translucent around the edges.

7. 7

   Remove the pandan leaf and gently stir the chè to ensure all components are well combined before serving warm.