| 1. |
Peel. Wash and cut sweet potatoes into chunk, steam with high heat for 30 minutes until very soft. |
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| 2. |
Put hot sweet potatoes into a cake mixer, add tapioca flour, castor sugar and beat until very smooth and fine. Slowly pour in thick coconut milk, salt and mix into very smooth thick batter. |
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| 3. |
Pour batter into small Chinese tea cups and steam with high heat for 15 minutes until cooked. |
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| 4. |
Leave to cool before removing them from the tea cups. |
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Coating: Mix white grated coconut with salt. Steam for 20 minutes. Leave to cool. |
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Before serving, coat with white grated coconut and serve as snack |
