Indonesian Sweet Potato and Coconut Milk Dumplings (Klepon Ubi)

Steam the cubed sweet potato until very tender, about 15-20 minutes. Mash thoroughly until smooth, ensuring no lumps remain.

In a large bowl, combine the mashed sweet potato, tapioca flour, glutinous rice flour, and salt. Mix well, then gradually add the coconut milk until a soft, pliable dough forms. The dough should not be sticky.

Take about 1 tablespoon of dough and flatten it into a disc. Place about 1/2 teaspoon of chopped gula melaka in the center, then carefully seal the dough around the sugar to form a smooth ball.

Bring a pot of water to a rolling boil over medium-high heat. Gently drop the sweet potato balls into the boiling water. Cook for 5-7 minutes, or until the balls float to the surface and are cooked through.

While the dumplings are cooking, lightly steam the fresh grated coconut for 2-3 minutes over medium heat to soften it slightly. This also helps prevent it from spoiling quickly.

Using a slotted spoon, remove the cooked dumplings from the water and immediately roll them in the steamed grated coconut until fully coated. Serve warm.