Sweet potato with coconut filling

Ingredients : For 20 sweet potato with coconut filling

4 sweet potatoes medium size (590 g of mashed sweet potatoes)

water to boil the sweet potatoes

35g of white flour

3 tbsp white sugar

1 tablespoon of cardamon powder

1 bowl of grated fresh coconut

oil for frying

Procedures :

1. Grate a bowl of fresh coconut. Add 3 tablespoon of sugar in it. Add 1 tablespoon of freshly grinded cardamon powder. Give a mix

1.5 Wash thoroughly 4 sweet potatoes and remove any accumulated soil.

2.In a pressure cooker, add water 3/4 filled.

3. Place in the 4 medium size sweet potatoes with the skin and close the lid. Cook in medium heat.

4. In 3 whistles, open the lid and check the cooking. A fork should easily penetrate inside the sweet potato. The sweet potatoes should not be over boiled and break otherwise no amount of flour will be able to stick and roll to make the cake.

5. Peel off the skin of the sweet potatoes and crush with a fork.

6. Add 35 g of white flour and make a dough.

7. Take a small portion of the dough and roll with a rolling pin. Use some flour so the dough doesn’t stick.

8. Use a round shape dough cutter to make some round shape doughs.

9. Take one circular dough in your palm of hands.

10. Fill the inside dough with some coconut, sugar, cardamon mix.

11. Close the circle in half.

12. Press the edges with the fingers.

13. Repeat the same circular shape dough forming and fill with the coconut mixture.

14. Heat some oil in a frying pan.

15. Deep fry the sweet potato with coconut filling on medium flame till brown.

Enjoy with a cup of tea or coffee!