Sweet Potato Glutinous Rice Balls (Kuih Buah Melaka Keledek)

Beautiful sunny autumn Sunday perfect for Sweet Potato Glutinous Rice balls. Imagine when you bite into it, the melted palm sugar just burst in your mouth, so yummy. Be careful not to burn your tongue. Don't be dishearten by the name of this dessert. It may look and sound difficult to make, but it is actually quite easy and no machines involve. Just a little bit of patience in kneading.

Ingredients:

400g Sweet Potatoes (orange flesh) - made about 30 balls
200g Glutinous Rice Flour (I bought mine from Asian Grocery)
8 cubes palm sugar (I used pestle to break it into smaller pieces. Knife would work the same)
1 cup Dessicated Coconut
Salt
Oil to grease

Methods:

1. Peel and cut sweet potatoes to 4 or 5 pieces. Similar size preferred so that they cook at the same time. Put in the steamer and steam until chopstick or skewer easily poke through. Remove the sweet potatoes into a large bowl, mash it and wait till it is warm. 
2. Mix in glutinous rice flour, a pinch of salt and knead into a dough. I add 100g of G.R Flour start kneading then add  another 50g. As the was dough was still wet I add another 50g to reach the correct consistency. Sweet potatoes contains different amount of water content so I added in the G.R Flour batch by batch.
3.  I then divided the dough into 4 equal-sized pieces. Using my hand, I gently roll each piece out to form a log about 2cm wide and use a knife to cut 2cm long pieces. This is purely depends on the size of the end product that you like. Before I roll the entire dough I make a few to trial on the sizes.
4. I lightly floured my hands and roll each piece of dough into a ball. Using my thumb, I created a dent in the center of the ball, place small pieces of palm sugar onto the dent, wrap and roll back into a ball. Repeat with the remaining dough.
5. Bring a large pot of water to a boil. Carefully place the balls into the pot of boiling water, immediately stir the water so that it doesn't stick to the bottom. Do not overcrowd the pot. I boiled mine in 4 batches. Cook over medium heat until the balls float on the surface, reduce heat and let it simmer for another 5 to 10 minutes depending on the size of the balls. 
6. While waiting for the balls to float, grease the plate that you would want to transfer the balls to, so that it does not stick to the plate and remember not to stacked them too.They are very sticky. Once the balls are done, drained and placed on the greased plate.
7. Mix well 1 cup of desiccated coconut with a generous pinch of salt. Roll each ball on the mixture until evenly coated. Then its action time. Nom Nom NOM.

Dough

Dent the center of the ball to place the palm sugar. The dough pieces in this picture is slightly over size to my liking I have then resize it smaller

Sweet potato ball before it goes into the pot

TIPS:

Dough: If the dough is too wet add in more flour n vice versa, until it reaches the correct dough consistency.

Size of the balls: Make sure it is not too small as you will not be able to insert generous amount of palm sugar into it, thus, the bursting of melt palm sugar in your mouth may not happen. However, if it is too big you may not thoroughly cook the ball through (although it floated) and so lead to piece of palm sugar still sitting in the balls.