INGREDIENTS:
- small purple sweet potato (about 6 ounces)
- 1 1/2 cups glutinous rice flour
- 1/2 cup lukewarm water (or more as needed)
- 1 cup dessicated coconut
- sugar to taste
- Roast ube in preheated 425F degree oven for 30-35 minutes or until soft to touch. Let cool, scoop out of the skin and mash with fork.
- In a medium saucepan, fill halfway with water and put to boil over high heat.
- Meanwhile In a medium bowl, place rice flour. Stir in water and mix thoroughly. Add water a tablespoon at a time until dough comes together. Dough should be firm but pliable.
- Pull one teaspoonful of dough, flatten into 3-inch circle and place about half a teaspoon of ubein center. Gather the edges onto itself to seal. Rub between the palms of your hands to make a ball.
- Once water boil, lower heat to simmer and drop in rice balls a few at a time. Once it floats, ladle out and roll in coconut. Serve warm or room temperature with sugar for dipping.
Source: When Adobo Met Feijoada
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