Sweet Potato Balls Recipe | Khanom Mantip (ขนมมันทิพย์)
Delicious and convenient, these sweet potato balls are a fantastic energy booster for you any time of the day. They're easy to make, dairy-free, gluten-free, vegan, and vegetarian. And as you can easily pick and eat them with your hand, they're also perfect for parties and gatherings.
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ear corn
- 1 1/2 cups coconut milk
- 2.7 ounces sugar
- 1 teaspoon salt
- 10.6 ounces orange sweet potatoes (peeled and cut into chunks)
- 10.6 ounces purple sweet potatoes (peeled and cut into chunks)
Instructions
- 1
Fill a large pot with water and bring it to a boil. Add the corn, boil for 5 minutes, and set aside.
- 2
Set a small pan on low heat, add the coconut milk, sugar, salt, baking powder and stir with a spoon until everything is dissolved and combined. There is no need to bring this to a boil.
- 3
Fill half a large pot with water and bring it to a hard boil (you can use the same pot you used to boil the corn). Add a steamer on top and place all the sweet potatoes in it. Then, cover with a lid and steam for 30 minutes.
- 4
Cut the corn off the cob and separate the kernels.
- 5
Take your mortar and pestle and roughly pound the sweet potatoes in the mortar, one color at a time, before transferring to 2 large bowls. You don't want the potatoes to be too fine. (If you don't have a mortar and pestle, use a bowl and a spoon.)
- 6
Add half of the corn and half of the coconut syrup to each sweet potato bowl and mix with a spoon.
- 7
With your hand, take about 1 1/2 tablespoons of the sweet potato mixture and roll into a ball. Repeat until finished.
- 8
Bake your sweet potato balls at 302°F or 150°C for 20 minutes, flipping halfway through. Note that you might want to preheat your oven if you're using a large oven.