Sweet Potato Sesame Balls (Nut-Free)

Ingredients

• about 450 g Sweet Potato
• 1 cup Glutinous Rice Flour
• 1/4 cup Sugar
• 2 tablespoons Water
• 1/2 cup Sesame Seeds
• For frying as needed Vegetable Oil

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

Instructions

1. 1In a large bowl, combine about 450 g of mashed sweet potato, 1 cup of glutinous rice flour, and 1/4 cup of sugar. Mix with your hands until a smooth dough forms.
2. 2Add 2 tablespoons of water, 1 tablespoon at a time, mixing after each addition, until the dough is pliable and no longer sticky. You may not need all of the water.
3. 3Roll the dough into small balls, about 2.54 cm in diameter. You should have about 12-16 balls.
4. 4Pour the 1/2 cup of sesame seeds onto a plate. Roll each dough ball in the sesame seeds, pressing gently so the seeds stick all over.
5. 5Pour enough vegetable oil into a large heavy-bottomed pot to come 5.08-7.62 cm up the sides. Heat the oil over medium-high heat until it reaches 163°C (160°C). Use a thermometer to check the temperature.
6. 6Carefully add the sesame-coated balls to the hot oil, being careful not to overcrowd the pot. Fry for 5 to 7 minutes, or until the balls are golden brown and have puffed up. They should sound like they are gently sizzling.
7. 7Use a slotted spoon to remove the fried balls from the oil and place them on a plate lined with paper towels to drain any excess oil. Serve warm.

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