Shave and cut both the orange and purple sweet potatoes. Steam until soft in the center, then mash each colour separately.
Add 50g glutinous rice flour to the purple mashed sweet potato with 1-2 tbsp water (adjust to texture). Mix and knead to a smooth dough. Repeat for the orange sweet potato.
Roll the dough into roughly 20g balls, make a cavity in the center, add shaved gula melaka, seal and roll into smooth balls.
Cook the balls in simmering water for about 3 minutes, or until they float to the top.
Once cooked, coat them in grated coconut and serve.
Note: a muslin/kopi-teh strainer cloth is handy for straining the pandan water.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
