In a steaming bowl, toss grated coconut and salt together. Steam it for 20 mins. Set aside to cool down to room temperature.

While the coconut is steaming, deskin the purple sweet potato and cut into 1-inch cube. Transfer into a steaming bowl and steam for 30 mins till the sweet potato has softened.

Pound gula melaka into bite-size pieces. Clingwrap and transfer to the chiller. #Tip: This will make it easier to wrap.

Transfer sweet potato into the stand mixer bowl while it’s still warm and soft. Attach the K beater, beat it on low speed till it’s fully mashed.

Add in glutinous rice flour and tapioca flour. Beat on low speed till well mixed.

Remove the K beater attachment, attach the bread hook. While it’s kneading, pour in 300ml of warm water at a time. Knead till the dough is smooth and no longer sticks to your fingers. If the dough is too soft, add more glutinous rice flour. #Tip: Do not over knead the dough as it will be tough when cooked.

Cover the dough with a damp cloth and set aside for 15 mins.

Take gula melaka out from chiller and let it cool to room temperature before wrapping. #Tip: This will allow the gula melaka to melt quicker when it’s cooking.