Sweet Potato Sago Balls Recipe – Coconut Milk & Pandan Delight

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Sago Balls Recipe – Coconut Milk & Pandan Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – these delightful Sweet Potato Sago Balls. I first stumbled upon a version of this treat at a local market during a trip, and I’ve been tweaking and perfecting it ever since. The combination of soft, chewy balls in a fragrant, sweet syrup, finished with a drizzle of creamy coconut milk… honestly, it’s pure comfort in a bowl! It’s a little bit of work, but trust me, it’s so worth it.

Why You’ll Love This Recipe

These aren’t your average dessert! They’re subtly sweet, wonderfully textured, and packed with a unique flavour thanks to the pandan leaves. Plus, they’re naturally gluten-free and can easily be made vegan. They’re a beautiful, colourful treat that’s perfect for a special occasion or just a cozy night in.

Ingredients

Here’s what you’ll need to make these Sweet Potato Sago Balls:

• 150 grams sweet potatoes
• 75 grams sago
• ¼ tsp salt (plus ½ tsp for coconut milk)
• 1 liter water
• 250 grams coconut sugar
• 2 pandan leaves
• 20 grams sago
• 250 ml coconut milk
• 1 pandan leaf (for coconut milk)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sweet Potatoes: Choosing the Right Variety

I prefer using the orange-fleshed sweet potatoes for this recipe, as they have a naturally sweeter flavour and give the balls a lovely colour. But honestly, any variety will work! Around 1 medium-sized sweet potato should give you the 150 grams you need.

Sago: Types and Preparation

Sago comes in small, pearl-like granules. There are different sizes available – I use the small pearl sago for a finer texture in the balls and syrup. It needs to be soaked in water for at least 30 minutes before using, which helps it become translucent and chewy.

Coconut Sugar: A Natural Sweetener & Its Flavor Profile

Coconut sugar adds a lovely caramel-like flavour that complements the sweet potato and coconut milk beautifully. You can find it in most health food stores or online. It’s a great alternative to refined sugar! (250 grams is roughly 1 ¼ cups).

Pandan Leaves: The Aromatic Essence of Southeast Asia

Pandan leaves are the secret weapon in many Southeast Asian desserts. They impart a beautiful, floral aroma that’s just heavenly. You can find them frozen in Asian grocery stores. Don’t worry if you can’t find them – I’ve included a substitute in the FAQs!

Coconut Milk: Full-Fat vs. Low-Fat & Regional Differences

I always recommend using full-fat coconut milk for the richest flavour and creamiest texture. It really makes a difference! You can use canned coconut milk, but if you’re lucky enough to find fresh, even better. Different regions in India use different types of coconut milk, so feel free to use what you’re most familiar with.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, steam the diced sweet potatoes for about 30 minutes, or until they’re fork-tender. You can also boil them, but steaming helps retain more of their flavour.
2. While the sweet potatoes are still hot, mash them really well. No lumps allowed!
3. In a bowl, combine the mashed sweet potatoes, 75 grams of sago, and ¼ teaspoon of salt. Mix everything together until it forms a soft, pliable dough.
4. Now, pinch off small pieces of dough and roll them into little balls – about the size of snake fruit seeds. Place them on a plate and set aside.
5. Time for the syrup! In a saucepan, bring 1 liter of water, 250 grams of coconut sugar, and 2 pandan leaves to a boil. Let it simmer for about 5-7 minutes, then strain the syrup to remove the pandan leaves. Return the syrup to the heat.
6. Gently add the sweet potato balls to the simmering syrup. They’ll sink at first, but as they cook, they’ll start to float to the surface. This means they’re ready!
7. In a separate small saucepan, dissolve 20 grams of sago in 100ml of water. Stir until dissolved, then add it to the syrup. This will help thicken it up nicely.
8. While the balls are simmering, let’s make the coconut milk sauce. In another small saucepan, simmer 250ml of coconut milk with 1 pandan leaf and ½ teaspoon of salt over low heat. Remove from heat once it’s warm – don’t let it boil!
9. To serve, spoon the sweet potato balls and syrup into bowls, and drizzle generously with the warm coconut milk.

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more sago, a teaspoon at a time.

Ensuring the Syrup is the Right Thickness

The syrup should coat the back of a spoon. If it’s too thin, simmer it for a few more minutes. If it’s too thick, add a splash of water.

Preventing the Balls from Sticking Together

Make sure the balls aren’t overcrowded in the syrup. Cook them in batches if necessary.

Working with Pandan Leaves for Maximum Aroma

Bruise the pandan leaves slightly by folding them over and gently pressing them. This releases more of their fragrant oils.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already easily vegan! Just ensure your coconut milk is plant-based.

Gluten-Free Confirmation

Naturally gluten-free! No need to worry about substitutions here.

Spice Level Adjustment (Optional – adding ginger or cardamom)

My grandmother used to add a pinch of grated ginger or cardamom to the dough for a little extra warmth. It’s delicious!

Festival Adaptation (Related to harvest festivals or sweet treat celebrations)

These are often made during harvest festivals in some parts of India, as a way to celebrate the bounty of the season. They’re also a popular treat during Diwali!

Serving Suggestions

These are best served warm, but they’re also delicious at room temperature. A sprinkle of grated coconut on top adds a nice touch.

Storage Instructions

You can store leftover sweet potato balls in an airtight container in the refrigerator for up to 3 days. The syrup may thicken upon cooling, so you might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

What is sago and where can I find it?

Sago is a starch extracted from the pith of sago palm stems. You can usually find it in Asian grocery stores or online.

Can I use another type of sugar instead of coconut sugar?

Yes, you can! Brown sugar or granulated sugar will work, but the flavour won’t be quite the same.

How can I tell when the sweet potato balls are cooked through?

They’ll float to the surface of the syrup when they’re cooked through.

What if I don’t have pandan leaves – is there a substitute?

Vanilla extract can be used as a substitute, but it won’t have the same unique aroma. A tiny drop of green food coloring can help with the visual appeal.

How long can these sweet potato balls be stored for?

Up to 3 days in an airtight container in the refrigerator.

Enjoy making these Sweet Potato Sago Balls! I hope they bring a little bit of joy to your kitchen and your taste buds. Let me know how they turn out in the comments below!