Sweet potato sesame balls

Photo: Red House Spice

These are the sweet potato version of the classic fried sesame ball: crispy outside, gooey inside, nutty all over.

From Wei Guo at Red House Spice · @red.house.spice

The sweet potato makes the dough soft and gives it a natural sweetness without much added sugar.

You need

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

How to make it

1. Prick the unpeeled sweet potato several times with a fork and bake at 200°C/400°F (Gas 6) for 45 to 60 minutes.
2. Let it cool enough to handle, then peel.
3. Mash the sweet potato smooth with a fork, then work in the glutinous rice flour and sugar with a spatula until a soft dough forms.
4. Divide the dough into 12 equal pieces and roll each into a ball.
5. Mix 1 tablespoon of glutinous rice flour with 1/2 cup water. Dip each ball in this mixture, then roll it in a bowl of sesame seeds, shaking the bowl so the seeds stick all over.
6. Press each ball gently between your palms to set the coating.
7. Heat the oil to 125°C/250°F, turn the heat to medium, and lower the balls in gently. They'll sit at the bottom with small bubbles around them before slowly rising.
8. Once they float, push them down occasionally for even color. They're done when the dough visible between the seeds turns bright orange.

Written in our own words from Wei Guo's recipe, with their quantities. The original: Sweet potato sesame balls, Red House Spice.

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