Peel and wash the sweet potatoes, then boil them starting with cold water. Boil until they are very soft.

Remove the sweet potatoes and let them cool for 5 minutes.

Meanwhile, make the coconut milk dessert sauce. Use 5 bowls of water. Bring to a gentle boil, then add 3 tablespoons of sweetened condensed milk, 1 bag of sweetened fresh milk, 1/2 bowl of coconut milk, and 2 tablespoons of sugar. Stir well. Adjust to taste. Done. Let it cool, then refrigerate for better taste.

Mash the sweet potatoes until smooth.

Add tapioca starch and 2 tablespoons of sugar (powdered sugar is even better), mix well. Gradually add a little water at a time (about 4 tablespoons each time, adjust as needed). Keep mixing until the sweet potato mixture is smooth and not crumbly. If it's crumbly, just add more water.

Form into a smooth, pliable dough.

The most fun part. Shape into small balls.

Fill half a pot with water. Add 4-5 tablespoons of sugar to make it very sweet. When the water boils, drop in the sweet potato balls. They are done when they float to the surface.

Chewy and soft, they pair perfectly with coconut milk.

If you want the sweet potatoes to absorb more sweetness, soak them in the sugar water until completely cool.

Scoop the coconut milk into a bowl, add the sweet potato balls, some crushed ice, and a sprinkle of toasted sesame seeds and shredded coconut for extra aroma 😍😍😍