Tapioca Sesame Balls - cooking recipe

Ingredients

Skin
400 g tapioca
25 g glutinous-rice flour
25 g wheat starch
25 g shortening
30 g caster sugar
40 ml water
sesame, sufficient to coat
Filling
1 cup grated coconut (this is about half coconut)
70 g palm sugar (sliced)
2 tablespoons white sugar
50 ml water
2 tablespoons oil

Preparation

For filling, heat up wok with oil, melt white sugar.
Wait until brown and add palm sugar, coconut and water.
Stir until fragrant and put aside.
For skin, Peel and cut tapioca into very small cubes.
Steam until soft for 30 minutes or more.
Mash to become paste (this is a bit difficult so you have to be patient).
Knead all ingredients together into a smooth dough.
If too sticky add some wheat starch+glutionous flour, if too dry add some water.
Divide into 15 small balls.
Press one ball flat and wrap in filling, make into round shape (this is also not easy).
Sprinkle ball with some water and coat with sesame.
Heat up oil and deep fry until golden brown.