Sweet potato dumplings

Ingredients (serves 8):
600g sweet potato
1 cup glutinous rice flour
1-2 tbsp sugar
2-3 tbsp palm sugar
5 pandan leaves, knotted
1 coconut, grated

Method:
1. Skin and cut sweet potatoes into pieces. Add enough water to just cover the sweet potatoes. Boil until soft. Mash hot sweet potatoes until smooth.
2. Mix a half portion of mashed sweet potato with glutinous rice flour. Mix slowly to form a smooth dough. Pinch dough and roll in between palms to form small balls. Drop dumplings into boiling water. Remove dumplings when they float and leave in a bowl of water.
3. Squeeze grated coconut for first milk. Add a pinch of salt and simmer until almost thickened. Set aside.
4. Add about 3 cups of water to grated coconut and squeeze for second milk.
5. In a pot, combine both sugars, knotted pandan leaves, coconut milk and remaining half portion of mashed sweet potato. Bring to simmer over moderate heat, stirring occasionally.
6. Add the cooked dumplings. Turn off heat when it boils again. Serve sweet potato dumplings, either hot or warm, with the coconut cream.

Recipe source: Lifestyle magazine