Sweet Potato Sesame Balls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
260g sweet potato (approximately 9oz)
02 -
110g glutinous rice flour (approximately 4oz), plus 1 tablespoon for coating
03 -
2 tablespoons sugar, adjustable to taste
04 -
4 tablespoons sesame seeds, raw or toasted
05 -
600ml cooking oil for frying
# Instructions:
01 -
Pierce the unpeeled sweet potato several times with a fork or knife. Place in a preheated oven and bake at 200°C/400°F for 45-60 minutes. Once cool enough to handle, peel off the skin.
02 -
Mash the baked sweet potato with a fork until smooth. Gradually add glutinous rice flour and sugar while mixing with a spatula. Then use your hands to combine the mixture into a soft, pliable dough.
03 -
Divide the dough into 12 equal portions. Roll each piece between your palms to form smooth, uniform balls.
04 -
Mix 1 tablespoon of glutinous rice flour with 120ml (½ cup) of water. Dip each dough ball thoroughly in this mixture, then place in a bowl filled with sesame seeds. Shake the bowl in a circular motion to coat the ball completely. Press gently to ensure seeds adhere well. Repeat with remaining balls.
05 -
Heat oil to 125°C/250°F, then reduce to medium heat. Gently add the sesame balls. They will initially sink with small bubbles forming around them, then gradually rise to the surface. Occasionally push them down to ensure even coloring. Fry until the dough visible between sesame seeds turns bright orange. For additional batches, always allow oil to cool back to 125°C/250°F before adding more balls.
# Notes:
01 -
The consistency of the dough may vary depending on the moisture content of your sweet potato. If too sticky, add more glutinous rice flour gradually; if too dry, add a small amount of water.
02 -
For even cooking, maintain proper oil temperature throughout the frying process.