Description
Delight in these crispy and sweet Sweet Potato Sesame Balls, a traditional Asian snack. Made from tender baked sweet potato dough coated in sticky sesame seeds and deep-fried to golden perfection, these treats offer a perfect balance of sweet and nutty flavors with a chewy texture inside. Perfect for a festive occasion or a satisfying dessert.
Ingredients
Scale
Main 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)
Instructions
- Cook the sweet potato: Pierce the sweet potato several times with a fork or knife without peeling, then place it in a preheated oven at 200°C (400°F, Gas mark 6) and bake for 45 to 60 minutes until soft.
- Peel and mash: Once cool enough to handle, peel the sweet potato skin off. Mash the sweet potato thoroughly with a fork until smooth and lump-free.
- Make the dough: Gradually add glutinous rice flour and sugar into the mashed sweet potato while mixing with a spatula. Use your hands to combine and knead the mixture into a soft, pliable dough.
- Form the balls: Divide the dough into 12 equal portions. Roll each portion into a smooth ball using the palms of your hands.
- Prepare coating mixture: Mix 1 tablespoon of glutinous rice flour with ½ cup of water to form a thin batter for coating the balls.
- Coat the balls with sesame seeds: Dip each dough ball thoroughly into the flour-water mixture, then roll it around in a bowl filled with sesame seeds until fully coated. Gently press with your palm to secure the seeds. Repeat for all balls.
- Heat oil and fry: Heat 600 ml of cooking oil in a deep pan or wok to 125°C (250°F) over high heat, then reduce to medium. Carefully add the sesame balls to the oil. They will sink at first and then slowly rise.
- Fry until golden: Occasionally push the balls down gently as they float to ensure even cooking and browning. Fry until the dough visible between the sesame seeds turns bright orange and the balls are crispy.
- Cool and serve: Remove the balls from oil and drain on paper towels. Serve warm or at room temperature as a sweet snack or dessert.
- Tip for subsequent batches: Allow the oil to cool back down to 125°C (250°F) before frying another batch to maintain consistent frying temperature and avoid burning.
Notes
- Use glutinous rice flour for the chewy texture characteristic of these sesame balls; regular rice flour will not produce the same result.
- Sweetness can be adjusted by increasing or reducing the sugar according to taste.
- Sesame seeds can be toasted beforehand to enhance their nutty flavor or used raw for milder taste.
- Ensure oil temperature is maintained at around 125°C (250°F) for even cooking and to prevent the coating from burning.
- Allow fried balls to cool slightly before eating to avoid burning your mouth as they tend to be hot inside.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Asian
Keywords: sweet potato sesame balls, Asian dessert, deep fried sweet snacks, glutinous rice flour dessert, sesame seed treats
