Wash the sweet potatoes. Bring the sweet potatoes into a sauce pan and boil over high heat. Once boiling, reduce the heat to medium-low and let simmer until soft. Once cooked, peel the potatoes and mash.

In a large bowl, add the wheat flour and rice flour. Fold in the mashed potatoes while still warm.

Use a spatula to mix well until combined. Slowly pour 60ml warm water and keep stirring until smooth. Add 1 tbsp corn oil, knead into a dough.

Allow to sit and store in refrigerator overnight.

The next day, cut the dough into 16 equal portions, fill and wrap with some chopped coconut sugar. Shape into small balls.

Bring a pot of water to a boil. Gently drop the rice balls into the boiling water and cook until they float to the surface.

Drain out the balls and roll each with shredded coconut to coat evenly. Serve and enjoy!