Sweet Potato and Sesame Balls (Soy-Free)

Ingredients

• about 450 g Sweet Potato
• 1 cup Glutinous Rice Flour
• 2 tbsp Tapioca Starch
• 1/4 cup Brown Sugar
• 1/2 cup Sesame Seeds
• 2 cups Avocado Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g of mashed sweet potato, 1 cup of glutinous rice flour, 2 tablespoons of tapioca starch, and 1/4 cup of brown sugar. Mix these ingredients thoroughly until they form a soft, cohesive dough.
2. 2Divide the dough into small portions and roll each portion into a 2.54 cm ball. You should aim to make approximately 12-15 balls.
3. 3Lightly moisten the surface of each 2.54 cm ball with water. Then, place the 1/2 cup of sesame seeds in a shallow dish and roll each moistened ball in the sesame seeds to coat them evenly.
4. 4Pour the 2 cups of avocado oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches a temperature of 163°C (160°C).
5. 5Carefully add the sesame balls to the hot oil in batches, making sure not to overcrowd the pot. Fry the balls for 5-7 minutes, or until they are golden brown and float to the surface. They should sound like they are gently sizzling.
6. 6Using a slotted spoon, remove the fried sesame balls from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Allow the sesame balls to cool slightly for a few minutes before serving. Serve warm.

Related Guides