Ingredients :

Bottom layer :
600g sweet potato, steamed and mashed
50g plain flour, sifted
50g glutinous flour, sifted
1/2 grated coconut (white part only), steamed for 15 minutes
1/2 tsp salt
2 tbsp castor sugar
6 tbsp sesame seeds, for coating
5 cups oil for deep-frying

Filling, mixed :
1 pc gula melaka, chopped
2 tbsp sugar

Method :
For the skin, mix all the ingredients (except the sesame seeds, oil and sugar for the filling) to get a pliable dough. Add a little water if it is too dry or add a little more flour if it is too soft. Divide into 30 portions. Form each portion of dough into balls, make a small hole and put in some filling. Seal and form into ball again. Dip in water and coat with sesame seeds. (This is to ensure the sesame seeds stick well to the skin). Heat oil and deep-fry the balls on medium heat till golden brown. Dish up and drain, and serve as a snack or dessert.

Note : Do not use the purple-colored sweet potato – it won’t look appetizing after deep-frying.