Monday, October 17, 2011
Deep Fried Purple Sweet Potato Balls
Frankly, I have not taken this for a long long time. There are actually a few versions of this kuih. Some is made with flour and some with wheat starch and some with glutinous rice flour and some even use baking powder. Still I enjoy the chewy texture of this kuih by using glutinous rice flour while the one with wheat starch is crispier. I'm not sure if this is a traditional kuih but this is definitely a keeper for me. Too bad that I've to go without the red bean paste filling. Otherwise, it sure a super winner.
400gm mashed purple sweet potato
200gm glutinous rice flour
2 tbsp tapioca flour
120gm fine sugar
3/4 tspn salt
2/3 cup hot water
(1) combine Sweet potato, glutinous rice flour, tapioca flour, sugar & salt then mix well.
(2) slowly add in hot water and mix to form a soft dough.
(3) divide into 30 portions and roll them into balls.
(4) finally, fry them till golden brown and serve warm.
I am sending this to Shaz & Suresh @ Muhibbah Malaysian Monday event and also sending this to Aspiring Baker #12 Traditional Kuih.