Saturday, June 13, 2009

Sweet Potato Glutinous Rice Balls

This is a favourite teatime kuih that can be made and keep in freezer to fry whenever you want. Just prepare a batch, freeze and thaw any amount before you fry it. You can change the fillings to redbean paste, black sesame seed paste, yam paste or lingyung (lotus seed) paste. The options are endless!


Fillings: 200g Peanuts, roasted and finely chopped
50g sugar
40ml water
(I used a store bought lingyung paste instead of peanuts fillings)

Pastry: 260g glutinous Rice Flour
1 tsp Baking Soda
160g sugar
100g sweet potato, steamed and mashed
150ml hot boiling water (or more if needed)

Sesame seeds for coating


Mix all ingredients together and divide into small balls. Set aside to be
used later.


Mix all pastry ingredients (except the sesame seeds) until dough holds together.
Pinch a piece of dough big enough to cover the fillings balls, flatten it and put a ball of filings and wrap it up. Dust your hands with some flour if you have difficulty handling the dough.

Shape into ball, dunk into a bowl of water, shake off excess water and roll in sesame seeds. Roll ball between your palm to make sure the sesame seeds stick really well on the ball. Repeat till you finished all the dough.

Heat up enough oil and deep fry until golden brown. Balls are cooked when they floated to the surface of the oil.


1 comment:

  1. I used to eat this a lot when I was little and it was a real treat. Thanks for posting this up, this brings a lot of good memories.


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