Cut the sweet potatoes into large cubes and place in steamer and steam for about 15-20 minutes over high heat until fork-tender. Drain off some water after steaming if any. Mashed the sweet potatoes while still warm with a fork. Add salt and tapioca starch, add food color and knead the dough with your hand until you can get a smooth dough. Roll the dough into an ball shape.

Prepare sugar syrup: Prepare a medium to large pot and pour in 2 glasses of water. Bring to a boil and then add in the sugar, palm sugar and pinch of salt. Place the sweet potato balls in the syrup. bring it to a gentle boil and cook until the sweet potato dumplings float to the top. Give the tapioca flour + water mixture a stir and pour it in and continue to stir. The syrup will thicken and get shiny and start to bubble. Remove from the heat.

Prepare coconut sauce: In another small saucepan, add in the coconut milk, water, and salt and let it heat on low heat for about 15 minutes. Do not boil the coconut milk. Turn off the heat and set aside.