SWEET POTATO BALLS

“A dish that hold memory and taste that you seek in the future.”

This is a classic Chinese dish that is popular as among the satisfying breakfast to taken during breakfast. It feel satisfying when eat it and it sure fill the stomach when we need it. It feel perfect when eat it with cold water like sugarcane or longan drink.

Not to mention it can also been eaten alongside lunch as extra ingredient to stuff the stomach further. Some eat it with a bowl of Wanton noodle but mostly people will just eat it like that for the base flavor.

Anyway you eat it, this dish will sure make you feel at home and satisfy each moment that pass. This is the dish that you don’t want to miss out and taste it once in your lifetime. A dish that survive from the past and still be the choice of people nowadays.

First step is to peel and cube sweet potatoes slowly. Next, place it in a steamer and steam for 10 minutes to make it soft. Then transfer it into a large bowl to mash the potato into small size and mix.

Don’t forget to add glutinous rice flour, white rice flour, granulated sugar, and baking powder to the mashed sweet potatoes. This is to mix them all until become a soft dough forms. Try to check if dough is still a little wet, and if yes try to mix in some additional white rice flour. This way the dough should be soft and not sticky.

Pinch a little dough from the bowl and roll between palms to form a 1-inch diameter ball. Repeat until all dough is used up. Fill a medium sized saucepan with 1 inch vegetable oil over medium low heat.

Put it gently into the hot oil. Fry for 3 to 4 minutes until golden brown. Sweet potato balls should float when cooked. Remove with tongs and drain on a metal strainer. Repeat until all sweet potato balls are cooked. Lastly it to serve it and eat it fully.

Author: Mohd Imran Tashiron