Sweet Potato Balls
A delightful Malaysian treat with a crispy exterior and soft, chewy interior, perfect for snacks or tea time.
Equipment
- Steamer
- Mixing Bowl
- Saucepan
- Tongs
Ingredients
- 1 lb sweet potatoes (450g)
- 1/2 cup glutinous rice flour (60g)
- 3/4 cup white rice flour (98g to 130g)
- 1/4 cup sugar (55g)
- 1 tsp baking powder
- As needed Vegetable oil for deep frying
Instructions
- Peeled and cut sweet potatoes into cubes, then steam until soft.
- Mash the sweet potatoes thoroughly to create a smooth base.
- Combine the flours, sugar, and baking powder with the mashed sweet potatoes until a soft dough forms.
- Pinch small portions of dough and roll them into balls about 1 inch in diameter.
- Heat vegetable oil in a medium saucepan over medium-low heat. Drop the sweet potato balls into the oil.
- Fry the balls for 3 to 4 minutes until golden brown and floating on the surface.
- Remove the balls using tongs and drain on a metal strainer or paper towel.
- Serve immediately for the best texture and flavor.
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Notes
Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for 2-3 days.