Ingredients 450 g Orange Color Sweet Potato Flesh (from 2 Medium, about 520g) 250 g Glutinous Rice Flour 30 g Corn Flour 120-150 g Sugar 100 g Grated Coconut ¼ tsp Sea Salt Oil for deep-frying Method Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes. When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first) Place the sweet potatoes in a large bowl and add in the glutinous rice flour, corn flour, sugar, grated coconut, and sea salt. Mix with your hand to get soft dough. Knead lightly to form a smooth dough. Pinch a small piece of dough (about 15 g each) roll them in your palm to form a smooth ball. Heat the oil in a deep fryer or heavy pan over low to moderate heat. Put in a cube of potato – when potato is nicely colored, the oil is hot enough to fry the sweet potato balls. Fry until golden, remove and drain on a paper towel. Serve immediately. Makes about 50 balls. |