Ingredients

The following ingredients have 12 Servings
  • 1 small small sweet potato ((peeled and cubed) (7 oz/200g))
  • 1½ cup water ((360ml))
  • 2 cups glutinous rice flour ((250g))
  • 1 tsp baking powder
  • 2 cups red bean paste ((400g))
  • ½ cup sesame seeds ((70g))
  • Vegetable oil (for deep frying)

Instruction

  • Boil sweet potatoes in a medium sized saucepan with 1 cup (240ml) of water for about 10 minutes or until very soft. Remove from heat and mash sweet potatoes with a potato masher. Set aside to allow it to cool.
  • When sweet potatoes are cool enough to handle, add glutinous rice flour, baking powder, and approximately ½ cup (120ml) water to the sweet potatoes. Mix with a spatula until dough comes together.
  • Knead for 2 to 3 minutes. Add a little more glutinous rice flour or water if needed to form a smooth non-sticky dough.
  • Divide dough into 12 equal portions. Divide red bean paste into 12 equal portions**. Roll into balls.
  • Flatten a portion of dough on the palm of your hand. Place a ball of red bean paste in the middle. Wrap dough around red bean paste.
  • Roll dough with filling between your two palms to form a smooth round ball. Repeat with the rest of the dough.
  • Place sesame seeds in a shallow bowl. Roll glutinous rice balls in sesame seeds. Compact the sesame seeds into the glutinous rice balls by rolling them between your two palms.
  • Heat about 1½ inches (4cm) deep vegetable oil in a medium sized saucepan over medium heat.
  • Gently lower 4 glutinous rice balls into the hot oil and fry until golden brown. This will take about 3 minutes***.
  • Remove with a strainer onto a paper lined plate. Repeat with the rest of the glutinous rice balls.
  • Serve warm or at room temperature.