How to Make: First, make the filling by steaming the cilembu sweet potatoes until cooked, then mash them. Mix the mashed sweet potatoes with milk, honey, and margarine. Stir well. Shape the dough into balls and fill them with sliced quick melt cheese. Set aside. To make the dough, mix tapioca flour, glutinous rice flour, sugar, and salt. Stir well. Add eggs, oil, honey, and milk. Stir and knead until the dough is smooth and combined. Add all-purpose flour, knead again. Next, add margarine and knead until smooth.

Wrap the dough with plastic wrap, let it rest for 30 minutes in the refrigerator. After 30 minutes, divide the dough into several parts. Flatten the dough, fill it with sweet potato balls inside. Wrap the sweet potato balls and shape them to resemble sweet potatoes. Coat the dough with purple sweet potato powder, give texture lines on the surface. Bake the dough for 20 minutes until cooked. Ready to serve.

How to Make: In a bowl, add flour, sugar, baking powder, and yeast. Mix evenly at low speed. Add milk and oil, mix again at medium speed until smooth. Rest the dough for approximately 2 hours covered with plastic wrap. To make the filling, steam the sweet potatoes until cooked and soft. Once cooked, peel and mash the sweet potatoes, then divide into several parts. Flatten the sweet potatoes, fill with salted butter and sliced mozzarella. Seal tightly and refrigerate for a while.

After 2 hours, deflate the dough and divide it into several parts. Flatten the dough and fill it with the pre-made filling. Roll up and shape the dough to resemble a yam. Heat the oil and fry the bread on low heat until cooked. Once cooked, sprinkle the surface of the bread with purple sweet potato powder and powdered sugar. Ready to serve. Source: Diadona.