Name: Sweet Potato Sesame Balls Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Asian
Ingredients: 260 g sweet potato (9 oz); 110 g glutinous rice flour (4 oz), plus 1 tablespoon for coating; 2 tablespoons sugar, or to taste; 4 tablespoons sesame seeds, raw or toasted; 600 ml cooking oil (for deep frying); 1/2 cup water (for sesame seed coating mixture)

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Introduction

Sweet Potato Sesame Balls are a delightful treat with a crisp sesame coating and a soft, sweet interior. This traditional snack combines the natural sweetness of baked sweet potatoes with the chewy texture of glutinous rice flour. Perfect for an afternoon snack or dessert, they are simple to make and satisfying to eat.

The image shows a pyramid stack of round, golden-brown sesame balls covered with white sesame seeds placed on a white marbled surface. The sesame balls have a slightly shiny, crispy texture with smooth, evenly covered sesame seeds. Around the main pyramid, there are a few more sesame balls scattered casually. Next to the pyramid is a small, white ceramic bowl filled with a yellow powder. On the left side, two silver forks lie flat on the white marbled surface. The background is softly blurred with subtle patterned colors, keeping the focus on the sesame balls and the bowl in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

260 g sweet potato (9 oz)
110 g glutinous rice flour (4 oz), plus 1 tablespoon for coating
2 tablespoons sugar, or to taste
4 tablespoons sesame seeds, raw or toasted
600 ml cooking oil

Instructions

Step 1: Pierce the sweet potato several times with a fork or knife without peeling it. Place it in a preheated oven at 200°C (400°F, Gas mark 6) and bake for 45–60 minutes.
Step 2: When cool enough to handle, peel off the sweet potato skin and mash the flesh with a fork until smooth.
Step 3: Gradually add the glutinous rice flour and sugar to the mashed sweet potato, mixing with a spatula. Use your hands to combine everything into a soft dough.
Step 4: Divide the dough into 12 equal parts and roll each piece into a ball with the palm of your hands.
Step 5: Mix 1 tablespoon of glutinous rice flour with 1/2 cup of water. Dip each ball thoroughly in this mixture.
Step 6: Roll the wet ball in a bowl of sesame seeds until fully coated. Press gently with your palm to firm up the coating. Repeat for all balls.
Step 7: Heat the cooking oil over high heat to 125°C (250°F), then reduce to medium. Gently add the sesame balls to the oil. Initially, they will sink and small bubbles will appear around them, then they will slowly rise to the surface.
Step 8: As they float, gently push the balls down occasionally to ensure even frying. The balls are done when the dough visible between the seeds turns bright orange.
Step 9: If frying another batch, allow the oil to cool back to 125°C (250°F) before adding more balls to achieve the best results.

Tips & Variations

Using toasted sesame seeds adds a nuttier flavor, but raw seeds work well too.
If the dough feels too sticky, lightly dust your hands with glutinous rice flour while forming the balls.
Adjust the sugar amount according to your preferred sweetness level.
For a different twist, add a pinch of cinnamon or nutmeg to the dough for extra warmth.

Storage

Store leftover sesame balls in an airtight container at room temperature for up to 2 days. To reheat, gently warm them in a low oven or toaster oven to restore their crispiness without making them soggy. Avoid microwaving as it can make the coating soft.

How to Serve

A single round sesame ball sits in a white ceramic spoon with a blue dotted pattern inside the bowl of the spoon, the ball covered entirely by shiny, toasted white sesame seeds giving a textured look. The sesame ball itself is golden brown with a glossy surface showing slightly underneath the seeds. The background is plain black, making the colors of the sesame ball stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

Glutinous rice flour gives these balls their chewy texture. Regular rice flour lacks this quality and may result in a drier, crumbly texture, so it’s best to stick with glutinous rice flour.

Why do some balls not float during frying?

Balls sink initially as they are denser when added to hot oil. As they cook and air pockets form inside, they slowly rise to the surface. If they don’t float after some time, the oil may not be hot enough or the dough might be too dense.