Tongan-Style Sweet Potato Dumplings in Coconut Syrup

Name: Tongan-Style Sweet Potato Dumplings in Coconut Syrup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Tonga
Ingredients: 500 g Sweet Potato (peeled and chopped); 1000 ml Water; 150 g All-Purpose Flour; 6 g Baking Powder; 2 g Salt; 500 ml Coconut Milk; 70 g White Sugar

A Tongan-style sweet of tender sweet-potato dumplings poached in a lightly sweetened coconut sauce.

Prep

25m

Cook

35m

Serves

Estimated

Nutrition

Per serving

605kcal

Calories

Protein

31g

Fat

79g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Sweet Potato

500g
Sweet Potato (peeled and chopped)
1l
Water

Dumplings

150g
All-Purpose Flour
6g
Baking Powder
2g
Salt

Sauce

500ml
Coconut Milk
70g
White Sugar

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the sweet potato and water in a saucepan, bring to a boil, and cook until very tender. Drain thoroughly and mash until smooth.
02
Mix the mashed sweet potato with the all-purpose flour, baking powder, and salt to make a soft dough.
03
Shape the dough into evenly sized dumplings.
04
Bring the coconut milk to a gentle simmer and stir in the white sugar until dissolved.
05
Lower the dumplings into the sauce and cook gently, turning occasionally, until firm and cooked through.
06
Simmer until the coconut sauce lightly coats the dumplings, then serve warm.

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