Sweet Potato Balls Recipe | Khanom Mantip (ขนมมันทิพย์)
Delicious and convenient, these sweet potato balls are a fantastic energy booster for you any time of the day. They're easy to make, dairy-free, gluten-free, vegan, and vegetarian. And as you can easily pick and eat them with your hand, they're also perfect for parties and gatherings.
Prep Time20 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Side Dish, Snack/Appetizer
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 30 balls
- 1 ear corn
- 1 ½ cups coconut milk
- 2.7 ounces sugar
- 1 teaspoon salt
- 10.6 ounces orange sweet potatoes peeled and cut into chunks
- 10.6 ounces purple sweet potatoes peeled and cut into chunks
Fill a large pot with water and bring it to a boil. Add the corn, boil for 5 minutes, and set aside.
Set a small pan on low heat, add the coconut milk, sugar, salt, baking powder and stir with a spoon until everything is dissolved and combined. There is no need to bring this to a boil.
Fill half a large pot with water and bring it to a hard boil (you can use the same pot you used to boil the corn). Add a steamer on top and place all the sweet potatoes in it. Then, cover with a lid and steam for 30 minutes.
Cut the corn off the cob and separate the kernels.
Take your mortar and pestle and roughly pound the sweet potatoes in the mortar, one color at a time, before transferring to 2 large bowls. You don't want the potatoes to be too fine. (If you don't have a mortar and pestle, use a bowl and a spoon.)
Add half of the corn and half of the coconut syrup to each sweet potato bowl and mix with a spoon.
With your hand, take about 1 ½ tablespoons of the sweet potato mixture and roll into a ball. Repeat until finished.
Bake your sweet potato balls at 302°F or 150°C for 20 minutes, flipping halfway through. Note that you might want to preheat your oven if you're using a large oven.