Sweet Potato Balls

Crunchy and chewy

I found a lonesome sweet potato nestled at the corner of the kitchen floor today, the only one that have escaped turning into honey and chipotle glazed sweet potatoes and rolled over the counter top. This kitchen takes no prisoner and since we're still on an indulgent streak, let's deep fry this to crisp golden perfection on the outside but soft and chewy inside :)

Ingredients

• 1 medium-sized sweet potato
• 1 cup glutinous rice flour
• ½ cup sugar
• 1 tbs corn flour
• 1 tbs sesame seeds
• ¼ tsp sea salt
• Vegetable oil for deep frying

Adapted from SeaSaltWithFood. The original recipe calls for grated coconut but I prefer sesame seeds (plus I'm too lazy to leave the house just for coconut!)

Directions

1. Boil sweet potato (with skin on) in medium pot until soft. Test it by poking with a fork deep into the potato's flesh
2. Rinse the tender potato with water and peel the skin
3. Mash the potato with a fork and add all ingredients above (except for sesame seeds)
4. Mix well with your hands until you can form a soft dough
5. Pinch a bite size dough and roll with your hands to form a ball
6. Coat it with sesame seeds and set aside
7. Heat up half a medium pot of vegetable oil at the mean time. Test if the oil is thoroughly heat up by placing the tip of a chopstick at the bottom of the pot. If tiny bubbles form around the tip of the chopstick, the oil is good to go
8. Deep fry the balls for a minute and lift them up once it's golden brown
9. Drain on paper towels and serve immediately

I love sweet potato balls since my first trip to Bangkok, it's a very common street snack from most random street vendors. Subsequently I found a stall at Maxwell that sells something similar. Still reminiscing the original taste, this is as close as it gets, without traveling to Bangkok! Oh minus sesame seeds :)