Sweet Potato Sesame Balls Recipe
Sweet Potato Sesame Balls are a delightful Asian-inspired snack featuring soft, sweet mashed sweet potato dough coated generously with toasted sesame seeds and fried to golden perfection. These bite-sized treats offer a perfect balance of chewy texture and nutty flavor, making them an irresistible appetizer or dessert for gatherings and tea time.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 sesame balls 1x
- Category: Snack
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Sweet Potato Dough
- 260 g sweet potato (9 oz)
- 110 g glutinous rice flour (4 oz), plus 1 tablespoon for coating
- 2 tablespoons sugar, or to taste
Coating and Frying
- 4 tablespoons sesame seeds, raw or toasted
- 600 ml cooking oil (for deep frying)
- 1/2 cup water (for sesame seed coating mixture)
Instructions
- Cook the sweet potato: Pierce the unpeeled sweet potato several times using a fork or knife. Place it in a preheated oven and bake at 200°C (400°F, Gas mark 6) for 45 to 60 minutes until tender. Allow it to cool enough to handle, then peel off the skin.
- Make the dough: Mash the peeled sweet potato with a fork until smooth. Gradually add glutinous rice flour and sugar while mixing with a spatula. Combine everything thoroughly by hand to form a soft, pliable dough.
- Form the balls: Divide the dough into 12 equal portions. Roll each portion into a smooth ball using the palm of your hands.
- Coat the balls: Mix one tablespoon of glutinous rice flour with half a cup of water. Dip each dough ball thoroughly into this mixture, then roll it in a bowl of raw sesame seeds until fully coated. Press gently with your palm to set the coating. Repeat for all balls.
- Fry the balls: Heat cooking oil in a deep pan or wok to 125°C (250°F). Reduce heat to medium and gently add the sesame balls. They will initially sink with tiny bubbles appearing around them and then slowly rise. Once they reach the surface, occasionally press them down to achieve even golden-orange coloring on all sides. The balls are cooked when the dough visible between sesame seed gaps turns bright orange. Remove and drain on paper towels. Allow the oil to cool to 125°C before frying any additional batches.
Notes
- Using glutinous rice flour is essential for the chewy texture of the sesame balls.
- The oil temperature control is critical for even cooking and perfect texture.
- Baking the sweet potato whole preserves its moisture and sweetness better than boiling.
- Toasted sesame seeds add more flavor but raw seeds work well too.
Keywords: Sweet Potato Sesame Balls, Asian Snack, Fried Dessert, Glutinous Rice Flour Balls, Sesame Seed Snacks
Find it online: https://tastybella.com/sweet-potato-sesame-balls-recipe/
