Bua Loy Phueak: Sweet Potato Balls in Coconut Milk

Steam the diced sweet potato until very tender, about 15-20 minutes. Mash thoroughly with a fork or potato masher until smooth.

In a large bowl, combine the mashed sweet potato, tapioca flour, and granulated sugar. Mix well until a soft, pliable dough forms. If the dough is too sticky, add a little more tapioca flour, 1 teaspoon at a time.

Roll the dough into small, marble-sized balls, about 1/2 inch in diameter. Place them on a lightly floured plate to prevent sticking.

Bring a pot of water to a rolling boil over medium-high heat. Carefully drop the sweet potato balls into the boiling water. Cook for 3-5 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and transfer to a bowl of ice water to cool and firm up.

In a separate saucepan, combine the coconut milk, water, palm sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally until the palm sugar is fully dissolved. Do not boil.

Drain the cooled sweet potato balls and add them to the warm coconut milk mixture. Simmer for another 1-2 minutes to allow the flavors to meld.

Serve the Thai Sweet Potato Balls with Coconut Milk warm in individual bowls.