Get ready to fall in love with these delightful Each bite offers a symphony of textures: a perfectly crispy, golden exterior generously coated in sesame seeds, giving way to a wonderfully chewy glutinous rice y, and finally, a soft, sweet, and comforting sweet potato filling. These irresistible treats are a cherished Asian dessert, perfect for sharing with family and friends or simply enjoying as a blissful snack.
📜 Ingredients
For the Sweet Potato Filling:
1 large sweet potato (about 300g), peeled and diced
2 tablespoons granulated sugar
1 tablespoon unsalted butter (or coconut oil for dairy-free)
Pinch of salt
For the Dough:
1 ½ cups glutinous rice flour (mochiko flour)
¼ cup granulated sugar
½ cup warm water (or as needed)
1 teaspoon baking powder (optional, for extra puffiness)
For Coating and Frying:
½ cup white sesame seeds
3-4 cups neutral oil for deep frying (e.g., vegetable, canola, sunflower)
📝 Instructions
- Prepare the Sweet Potato Filling: Steam or boil the diced sweet potato until very tender, about 10-15 minutes. Drain well. In a bowl, mash the cooked sweet potato until smooth. Stir in the 2 tablespoons of sugar, butter (or coconut oil), and a pinch of salt until well combined. Let it cool completely. Once cool, divide the filling into approximately 15-18 small balls, about 1-inch in diameter.
- Make the Dough: In a large mixing bowl, combine the glutinous rice flour, ¼ cup sugar, and baking powder (if using). Gradually add the warm water, mixing until a soft, pliable dough forms. You might not need all the water or might need a tiny bit more; adjust as necessary. The dough should be smooth and not sticky.
- Assemble the Sesame Balls: Take a small portion of dough (about 1.5 tablespoons), flatten it into a disc in your palm. Place one sweet potato filling ball in the center. Carefully wrap the dough around the filling, sealing completely, and roll it gently into a smooth ball.
- Coat with Sesame Seeds: Place the white sesame seeds in a shallow plate. Lightly dampen the surface of each sweet potato sesame ball with a tiny bit of water (this helps the sesame seeds stick) then roll it thoroughly in the sesame seeds, pressing gently to ensure a good coating. Repeat for all balls.
- Fry the Sesame Balls: Heat the neutral oil in a deep pot or wok over medium heat to about 325-350°F (160-175°C). Carefully add a few sesame balls to the hot oil, making sure not to overcrowd the pot. Fry for about 8-12 minutes, turning occasionally, until they puff up, turn golden brown, and become crispy. The dough should expand and the sesame seeds will look golden.
- Drain and Serve: Remove the fried sesame balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm and enjoy the magical crunch and sweet chewiness!
💡 Chef's Tips
- Temperature Control is Key: Maintaining a consistent oil temperature (around 325-350°F) is crucial. Too hot, and they'll brown too quickly on the outside without cooking through; too low, and they'll absorb too much oil.
- Filling Variations: While sweet potato is divine, feel free to experiment with other halal fillings like homemade red bean paste, taro paste, or even a simple date paste for a different flavor profile!
