Sweet Potato Bua Loy with Melon Coconut Gel (บัวลอยมันเทศญี่ปุ่นวุ้นมะพร้าวเมลอน)

1.Wrap sweet potato with aluminum foil and bake in an oven at 200°C for 1 hour. Peel the sweet potatoes and mash through a sift. Reserve about 100 g of mashed sweet potatoes and leave to cool.

2.Mix sweet potatoes with glutinous rice flour until just combined. Add coconut milk and knead until thoroughly incorporated. The texture should resemble play dough. Adjust the texture with coconut milk or glutinous rice flour if the mixture is either too dry or too wet.

3.Cut the dough into 1 cm thick strips and separate the strips. Cut each strip into 1 cm cubes and roll each piece into little balls. Coat sweet potato balls with tapioca flour. Repeat the steps with the remaining ingredients.

4.Bring water up to the boil. Add all the sweet potato balls into a strainer and knock off the excess starch before adding into the pot. Stir the pot a little to prevent the Bua Loy from sticking to the bottom of pot. After Bua Loy float to the surface, simmer for another 30 seconds before refreshing in an iced bath. Fish Bua Loy out from the water and set aside to drain.

5.Mix coconut milk, evaporated milk, melon syrup ( from the coconut gel), salt, green food coloring in a saucepan. Bring mixture to the boil and reduce to simmer. Add Bua Loy into the coconut milk and bring up to the boil again before removing from the heat. Add coconut gel and serve immediately.