Name: Sweet Potato Sesame Balls Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 260 g sweet potato (about 9 oz); 110 g glutinous rice flour (about 4 oz, plus 1 tablespoon for coating); 2 tablespoons sugar (adjust to taste); 4 tablespoons sesame seeds (raw or toasted); 600 ml cooking oil (for frying, such as vegetable or peanut oil)

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Introduction

Sweet Potato Sesame Balls are a delightful treat with a chewy texture and a subtle sweetness, coated in crunchy sesame seeds. This simple recipe transforms humble ingredients into a satisfying snack perfect for sharing or enjoying with tea.

Ingredients

260 g sweet potato (about 9 oz)
110 g glutinous rice flour (about 4 oz, plus 1 tablespoon for coating)
2 tablespoons sugar (or to taste)
4 tablespoons sesame seeds (raw or toasted)
600 ml cooking oil (for frying)

Instructions

Step 1: Pierce the sweet potato several times with a fork or knife without peeling it. Bake in a preheated oven at 200°C (400°F, Gas 6) for 45 to 60 minutes until soft.
Step 2: Once cooled enough to handle, peel off the skin from the sweet potato.
Step 3: Mash the peeled sweet potato with a fork until smooth. Gradually add the glutinous rice flour and sugar, mixing with a spatula.
Step 4: Use your hands to combine the mixture into a soft dough, adding the extra tablespoon of rice flour if it’s too sticky.
Step 5: Divide the dough into 12 equal pieces and roll each piece into a smooth ball with your palms.
Step 6: Mix 1 tablespoon of glutinous rice flour with 1/2 cup of water to create a coating mixture.
Step 7: Dip each dough ball thoroughly into the flour-water mixture, then roll it in the sesame seeds until fully coated. Press gently to firm the coating. Repeat with all balls.
Step 8: Heat the cooking oil to 125°C (250°F) over high heat, then reduce to medium. Carefully add the sesame balls to the oil; they will sink initially with bubbles forming around them.
Step 9: When the balls rise to the surface, gently press them down occasionally to ensure even frying. Cook until the dough visible between the seeds turns bright orange.
Step 10: Remove the balls and drain on paper towels. If frying another batch, wait for the oil to cool back to 125°C (250°F) before continuing.

Tips & Variations

Use toasted sesame seeds for a richer flavor and crunch.
If the dough is too sticky, add a little more glutinous rice flour to make it easier to handle.
Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice twist.

Storage

Store leftover sweet potato sesame balls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days and reheat gently in a low oven or toaster oven to maintain crispness. Avoid microwaving as it can make the coating soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Glutinous rice flour gives the chewy texture essential to this recipe. Regular rice flour won’t provide the same elasticity and will result in a different texture, so it’s best to use glutinous rice flour.

What can I use if I don’t have an oven to bake the sweet potato?

You can steam or microwave the whole sweet potato until soft. Just pierce it first and steam for about 30-40 minutes or microwave on high for 5-8 minutes, turning halfway through. Ensure it’s fully cooked before peeling and mashing.