How to Cook Malaysian Sweet Potato Balls

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How to Cook Malaysian Sweet Potato Balls Recipe
13 Steps
Ingredients
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Use a pot with water and boil for 55 minutes, I use high heat to cook.

Use a pot with water and boil for 55 minutes, I use high heat to cook.

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Use the folk to check if it cook enough inside sweet potato.

Use the folk to check if it cook enough inside sweet potato.

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Peel the skin of the sweet potatoes and discard.

Peel the skin of the sweet potatoes and discard.

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Smash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.

Smash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.

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4 tsp of organic sugar

4 tsp of organic sugar

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2/3 of water

2/3 of water

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I add 6 tbsp of flour at first after adding sugar and water I add another 6 tbsp to mix well.

I add 6 tbsp of flour at first after adding sugar and water I add another 6 tbsp to mix well.

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Divide dough into small, equal portions and roll them into balls.

Divide dough into small, equal portions and roll them into balls.

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Coat the balls with some sesame seeds. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.

Coat the balls with some sesame seeds. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.

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I love to use condensed milk as a sauce, it taste good with the sweet potato balls.

I love to use condensed milk as a sauce, it taste good with the sweet potato balls.

Ingredients

1 Pounds Sweet potatoes 
12 Tablespoons All purpose flour 
4 Tablespoons Organic sugar  
3 Tablespoons Sesame seeds  
Water 
Oil for deep frying 
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