Sweet Potato Crunch (Print View)
Golden-fried sesame-coated sweet potato balls with a soft, chewy center made from glutinous rice flour.
# What You'll Need:
→ Key Items
01 -
9oz (260g) sweet potato, not peeled
02 -
4oz (110g) sticky rice flour, plus a spoonful for experimenting later
03 -
Use 2 tablespoons of sugar; tweak it to suit your taste
04 -
4 tablespoons of sesame seeds, either toasted or raw
05 -
600ml oil suitable for frying
# Directions:
01 -
Grab a fork or knife and poke a bunch of holes into the sweet potato's skin. Toss it in a hot oven set to 200°C/400°F for anywhere from 45 to 60 minutes. Let it cool a bit, then remove the skin—it should peel right off.
02 -
Mash that baked sweet potato until smooth, using a fork. Slowly mix in the sticky rice flour with the sugar using a spatula. Once it's coming together, use your hands to knead it into a soft dough that doesn't crumble or stick.
03 -
Split the dough into 12 sections. Roll each piece in your hands to form perfect round balls.
04 -
Mix half a cup (120ml) of water with a spoonful of sticky rice flour. Dip one ball at a time into this wet mixture. After that, roll them in sesame seeds stacked in a bowl. Swirl the bowl a bit so they're well-covered, then lightly press the coating onto each ball. Repeat till all balls are done.
05 -
Heat your oil to 125°C/250°F. Lower the heat once hot, and carefully add the sesame balls—they'll fall to the bottom first but will eventually float up. Stir them occasionally so they cook evenly. When the orange dough peeks through the seeds, they're done. Let the oil cool back down to starting temp before the next batch.
# Notes:
01 -
Your sweet potato's water content might mess with the dough—too moist? Add sticky rice flour! Too dry? A dash of water will fix it.
02 -
Keep your frying oil temperature steady so your sesame balls cook uniformly.