Why You’ll Love This Recipe
These Sweet Potato Sesame Balls are the ultimate snack for those who crave a combination of crispy and chewy textures. The sweet potato gives the filling a rich, naturally sweet flavor, while the glutinous rice flour creates a soft and chewy center. The sesame coating adds a delightful crunch and nutty flavor that pairs beautifully with the sweet filling. The fried balls are golden brown, crispy on the outside, and soft and chewy on the inside, making them a perfect snack for any occasion. Plus, they’re vegan and dairy-free, making them suitable for a wide range of dietary preferences.
Ingredients
- Main Ingredients:
- 260g sweet potato (approximately 9oz)
- 110g glutinous rice flour (approximately 4oz), plus 1 tablespoon for coating
- 2 tablespoons sugar (adjustable to taste)
- 4 tablespoons sesame seeds (raw or toasted)
- 600ml cooking oil for frying
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Sweet Potato: Pierce the unpeeled sweet potato several times with a fork or knife. Place it in a preheated oven and bake at 200°C/400°F for 45-60 minutes, or until tender. Once cool enough to handle, peel off the skin.
- Make the Dough: Mash the baked sweet potato with a fork until smooth. Gradually add the glutinous rice flour and sugar while mixing with a spatula. Then, use your hands to combine the mixture into a soft, pliable dough.
- Shape the Balls: Divide the dough into 12 equal portions. Roll each piece between your palms to form smooth, uniform balls.
- Coat the Balls: Mix 1 tablespoon of glutinous rice flour with 120ml (½ cup) of water. Dip each dough ball thoroughly in this mixture, then place the ball in a bowl filled with sesame seeds. Shake the bowl in a circular motion to coat the ball completely. Press gently to ensure the sesame seeds adhere well. Repeat with the remaining balls.
- Fry the Sesame Balls: Heat oil to 125°C/250°F, then reduce to medium heat. Gently add the sesame balls to the oil. Initially, they will sink with small bubbles forming around them, and gradually, they will rise to the surface. Occasionally push them down to ensure even coloring. Fry until the dough visible between sesame seeds turns bright orange. For additional batches, always allow the oil to cool back to 125°C/250°F before adding more balls.
Servings and Timing
- Yield: 12 servings (12 sesame balls)
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
Variations
- Sweetness Level: Adjust the amount of sugar based on your preference for sweetness. You can reduce it for a less sweet version or increase it for a more decadent treat.
- Flavor Add-ins: For added depth, you can incorporate a pinch of cinnamon or nutmeg into the dough, or even a little vanilla extract for extra flavor.
- Baked Version: To make a lighter version, you can try baking the sesame balls instead of frying them. Brush them with a small amount of oil and bake at 200°C/400°F for 15-20 minutes, flipping halfway through.
Storage/Reheating
- Storage: Store any leftover sesame balls in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but will stay good for a short time.
- Reheating: Reheat the sesame balls in the oven at 180°C/350°F for 5-7 minutes to restore their crispiness. Avoid microwaving, as it may make them soggy.
FAQs
Can I make these sesame balls ahead of time?
While it’s best to serve them fresh, you can prepare the dough and form the balls ahead of time. Store the uncooked balls in the fridge for up to a day, then fry them when ready to serve.
What can I use instead of glutinous rice flour?
Glutinous rice flour is essential for the chewy texture of these sesame balls, but you can try using regular rice flour or tapioca flour if you’re unable to find it. Keep in mind the texture might vary slightly.
How can I make these balls spicier?
If you like spice, you can add a pinch of chili powder or finely chopped chili peppers to the dough for a spicy kick.
Can I freeze these sesame balls?
Yes, you can freeze the uncooked sesame balls for later use. Simply place them on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer bag. When ready to eat, fry them directly from frozen (adding a few extra minutes to the frying time).
Can I bake these instead of frying them?
Yes, you can bake them if you prefer. Brush them lightly with oil and bake at 200°C/400°F for about 15-20 minutes, flipping them halfway through for even cooking.
Conclusion
Sweet Potato Sesame Balls are a delightful treat that combines the natural sweetness of sweet potatoes with the crunch of sesame seeds and a chewy glutinous rice center. These crispy, golden fried balls make for a delicious snack or appetizer, and their combination of textures and flavors will surely satisfy your taste buds. Whether you enjoy them as a quick snack or serve them as part of a larger meal, these Sweet Potato Sesame Balls are sure to impress.
Sweet Potato Sesame Balls: Crispy, Chewy, and Irresistibly Delicious
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings (12 sesame balls)
- Category: Snack
- Method: Frying
- Cuisine: Asian
Description
Sweet Potato Sesame Balls are crispy, golden-fried treats with a chewy glutinous rice center, sweet potato filling, and a crunchy sesame seed coating. These vegan and dairy-free balls make a delightful snack or appetizer.
Ingredients
Main Ingredients:
260g sweet potato (approximately 9oz)
110g glutinous rice flour (approximately 4oz), plus 1 tablespoon for coating
2 tablespoons sugar (adjustable to taste)
4 tablespoons sesame seeds (raw or toasted)
600ml cooking oil for frying
Instructions
- Prepare the Sweet Potato: Pierce the unpeeled sweet potato several times with a fork or knife. Place it in a preheated oven and bake at 200°C/400°F for 45-60 minutes, or until tender. Once cool enough to handle, peel off the skin.
- Make the Dough: Mash the baked sweet potato with a fork until smooth. Gradually add the glutinous rice flour and sugar while mixing with a spatula. Then, use your hands to combine the mixture into a soft, pliable dough.
- Shape the Balls: Divide the dough into 12 equal portions. Roll each piece between your palms to form smooth, uniform balls.
- Coat the Balls: Mix 1 tablespoon of glutinous rice flour with 120ml (½ cup) of water. Dip each dough ball thoroughly in this mixture, then place the ball in a bowl filled with sesame seeds. Shake the bowl in a circular motion to coat the ball completely. Press gently to ensure the sesame seeds adhere well. Repeat with the remaining balls.
- Fry the Sesame Balls: Heat oil to 125°C/250°F, then reduce to medium heat. Gently add the sesame balls to the oil. Initially, they will sink with small bubbles forming around them, and gradually, they will rise to the surface. Occasionally push them down to ensure even coloring. Fry until the dough visible between sesame seeds turns bright orange. For additional batches, always allow the oil to cool back to 125°C/250°F before adding more balls.
Notes
Adjust sugar according to your sweetness preference.
For a spicier version, add chili powder or finely chopped chili peppers to the dough.
If you prefer a baked version, brush with oil and bake at 200°C/400°F for 15-20 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 sesame ball
- Calories: 120
- Sugar: 4g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
