Sesame, sweet potato and coconut kuih


  • 1 large (about 700g) sweet potato, peeled, coarsely chopped
  • 130g (1 cup) gluten-free cornflour
  • 1/4 teaspoon salt
  • 20g (1/4 cup) desiccated coconut
  • 1 tablespoon Ayam Palm Sugar syrup
  • 80g (1/2 cup) sesame seeds
  • 2 tablespoons gluten-free cornflour, extra
  • Peanut oil, to deep-fry
  • 125ml (1/2 cup) Ayam Palm Sugar syrup, extra, to serve


  1. Place the sweet potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-high and simmer for 12 minutes or until potato is tender. Drain well. Mash until smooth. Add the cornflour and salt. Stir until a smooth dough forms.
  2. Divide the dough evenly into 6 pieces. Roll each piece into a ball. Combine the coconut and palm sugar syrup in a bowl. Make a hole in each ball and fill with a heaped teaspoon of the coconut mixture. Pinch to enclose the filling and roll until smooth. Place sesame seeds and extra cornflour on separate plates. Roll each ball in the sesame seeds then in the extra cornflour, to coat.
  3. Add oil to a large saucepan to reach a depth of 7cm. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread will turn golden in 15 seconds). Add the balls and deep-fry for 7-8 minutes or until crisp and golden. Serve with extra palm sugar syrup.