'- Yam balls- 500 gram yam/sweet potatoes, peeled and cut into wedges- 100 gram sugar- 200-250 gram tapioca starch- Palm sugar syrup- 100 gram palm sugar- 2 cups water- 2 pandan leaves, knotted (optional)- Accompaniment- 1 can grass jelly, cut into cubes

Yam balls1. Steam yam until fork tender, then mashed with sugar until all the sugar has melted and incorporated into the yam.2. Add about 200 gram of tapioca starch to the mashed yam, and mix until it becomes dough like consistency. Add more tapioca starch as needed.3. Divide the dough into 6 portions. Each portion should be enough for 2 servings. It is best to cook only the portions you wish to consume, so I usually wrap extra portions with saran plastic and store in fridge until needed. (*)4. Roll each portion into a thin long log, about 1/2 inch in diameter, then cut into 1/2 inch sections. You can roll each into a ball shape if you wish.5. Bring a pot of water to a rolling boil. Drop the balls into boiling water. Once they float to the surface, the balls are cooked.6. Scoop out the balls and place into a pot of cold water to cool them down.Palm sugar syrup1. Place all syrup ingredients in a sauce pot, bring to a boil. Stir until all sugar has melted. Strain into a bowl. Cover with a saran wrap and let it cool in the fridge.To serve1. Place some cooked yam balls and some grass jelly cubes in a small serving bowl (like rice bowl), top with some palm sugar syrup. You can add some ice cubes if you want.