Ingredients
Scale
- 1 sweet potato (350g)
- ¼ cup sugar (50g)
- 1 cup glutinous rice flour (140g)
- sweetened red bean paste
- raw sesame seeds
Instructions
-
Preheat the oven to 425°F/220°C. Wash the sweet potato and pat dry, then pierce all over with a knife and bake for about 1 hour and 15 minutes. Peel the skin off when it’s cool enough to handle.
- Add the sweet potato, sugar and glutinous rice flour to a large mixing bowl. Mash the sweet potatoes and mix in all of the ingredients until it all comes together. Then finish by kneading the dough with your hands until smooth.
- Divide the dough into 14 equal pieces of 30g each. Roll each dough into a ball, flatten it, then add a teaspoon of sweetened red bean paste to the center. Enclose the bean paste with the dough and roll into a ball again.
- Roll each ball in raw sesame seeds, gently press on the surface so the seeds are in place, then shake off the excess.
- Deep fry in batches on medium low to medium heat for about 5.5 minutes. The sesame balls will float to the surface towards the end and you can push down on each to make sure it cooks evenly.
- The temperature you cook these is very important! If it browns too quickly, the inside will be raw and the outside burnt. Turn down the heat if this is the case – you want it to cook slowly so the inside can get cooked and be chewy.
- Serve immediately & enjoy!
Notes
use a scale to measure ingredients for best results