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
(I used a store bought lingyung paste instead of peanuts fillings)
Pastry: 260g glutinous Rice Flour
1 tsp Baking Soda
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
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.