Che Khoai Lang Tim (Purple Sweet Potato Ball Soup), No Added Refined Sugar

Method

1. Peel 400g purple sweet potato, wash it and cut it into rounds 2 to 3cm thick. Steam for about 10 minutes until tender.
2. Lift the potato into a large bowl and mash it very smooth with a spoon.
3. Add 320g tapioca starch to the mashed potato and mix until it comes together into a dough, then roll it into small, bite sized balls.
4. Bring a pot of water to a boil and drop the balls in. Any ball that floats is done, so lift it into a bowl of cold water so they do not stick together, then drain.
5. Put 170ml coconut milk in a pot with 1 liter water and 135g kOBE Monk Fruit Blend, and bring to a boil until dissolved.
6. Mix the remaining 20g tapioca starch with 3 tablespoons water, stir until smooth and pour it into the simmering coconut broth, stirring until it thickens.
7. Add the balls to the pot, scatter 10g roasted sesame seeds over the top and turn off the heat.

Tips

• Dropping the boiled balls straight into cold water keeps them separate and holds their chew.
• Hold back 20g of tapioca starch to mix with water and thicken the broth.
• Mashing the sweet potato while it is still hot lets the starch come together into a dough more easily.
• Roll the balls small and bite sized, since large ones stay raw in the middle.
• Mix in the tapioca starch while the sweet potato is still warm, since a cold mash will not bind and the balls crack in the pot.