Description
A nostalgic Thai treat made with vibrant sweet potatoes and coconut milk, perfect for gatherings or a comforting snack.
Ingredients
Scale
- 1 ear corn
- 1 1/2 cups coconut milk
- 2.7 ounces sugar
- 1 teaspoon salt
- 10.6 ounces orange sweet potatoes (peeled and cut into chunks)
- 10.6 ounces purple sweet potatoes (peeled and cut into chunks)
Instructions
- Start by filling a large pot with water and bringing it to a boil. Add the corn and boil for 5 minutes, before setting it aside to cool.
- In a small pan over low heat, combine the coconut milk, sugar, salt, and baking powder. Stir until everything is dissolved and well-blended.
- Now back to your boiling water—fill half of the pot again and get it boiling one more time. Using the same pot, place a steamer on top and add your sweet potatoes. Cover and steam for about 30 minutes until they’re fork-tender.
- While your sweet potatoes are steaming, carefully cut the corn off the cob to separate the kernels.
- Once the sweet potatoes are cooked, transfer each color into separate bowls. Using a mortar and pestle, roughly pound the potatoes.
- Split the corn and half the coconut syrup evenly between the bowls and mix thoroughly until both colors of sweet potato are well combined.
- With your hands, take about 1½ tablespoons of the mixture and roll it into a ball. Repeat until you form all your sweet potato balls.
- Preheat your oven to 302°F (150°C) and line a baking sheet with parchment paper. Place the balls on the sheet and bake for 20 minutes, flipping them halfway through for even browning.
Notes
Serve warm with a drizzle of coconut milk or a sprinkle of shredded coconut. These balls can also be frozen and reheated later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg