Coating: In a deeper pot, melt 60g butter with 2tbsp of oil. Add 200g of bread crumbs and fry till they turn golden brown. Remove from the stove and let cool. Add sugar and stir well.
2
Wash and cook the potato without peeling. Drain, cool slightly then peel. Blend using electric mixer or by hand press and let cool.
3
Add 1tsp salt, 2 egg yolks and 30g butter and stir to combine. Add 300g flour and start kneading into a dough. You will get a slightly sticky dough, but that’s ok.
4
Fill a deep pot with water and turn on the heat.
5
Divide the dough into two. Flour the working surface, then transfer the dough onto it. Roll the dough with a rolling pin to a rectangular shape 15cm*35cm approximately. Cut the edges.
6
Score the dough into 10square (or less if the plum are bigger), about 7*7cm. Place a whole plum in each, then shape into a ball. Roll them into a bowl with flour to prevent from sticking.
7
Place the balls into a boiling water and cook till they start appearing floating on the surface. Turn the heat to low and cook for another 5min. Do not overcrowd the pot, cook one layer after another.
8
Take the balls out of the water with a slotted spoon, then roll in the plate with breadcrumbs. Place on a serving dish, cut in half, sprinkle with caster sugar.