I absolutely adore the Sweet Potato Balls From Maxwell Hawker Centre in Singapore and I remember queuing up for half an hour or so just to get my hands on some a long time ago. They had 2 kinds, a sweet one with red bean paste stuffing and a savoury one with vegetable stuffing. I much prefer the savoury one as the sweetness of the sweet potato and the saltiness of the vegetable stuffing combines so well together. Mmmmm, I'm salivating just thinking of it!!
Since I'm now in the UK, I've no other choice but to try making them myself and it's good that it's such a simple recipe. They taste especially satisfying when they've just emerged from the hot oil even without any stuffing as they are soft and chewy on the inside with quite a crunchy exterior.
Ingredients
450 g Orange Color Sweet Potato Flesh (from 2 Medium, about 520g)
250 g Glutinous Rice Flour
30 g Corn Flour
120 Sugar
¼ tsp Sea Salt
Oil for deep-frying
Method
Boil the sweet potatoes in a medium pot until tender, 20 to 30 minutes, depending on size of potatoes.
When cool enough to handle, mash the potatoes in a potato riser or masher. (If you are using a masher, you will have to peel the potatoes first)
Place the sweet potatoes in a large bowl and add in the glutinous rice flour, corn flour, sugar and sea salt. Mix with your hand to get soft dough. Knead lightly to form a smooth dough.
Pinch a small piece of dough (about 15 g each) roll them in your palm to form a smooth ball.
Heat the oil in a deep fryer or heavy pan over low to moderate heat. Put in a cube of potato – when potato is nicely coluored, the oil is hot enough to fry the sweet potato balls. Fry until golden, remove and drain on a paper towel. Serve immediately.
Makes about 50 balls.
Recipe taken from Sea salt with food
