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.
Ingredients :
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

Method :
(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.

This is a fun & quick to prepare recipe for afternoon tea especially with all the family members gathered around. Will definitley finish off every single one of them in no time.

Crispy aromatic crust with a chewy gluey bite. Are you salivating now!!!!!!
I am sending this to Shaz & Suresh @ Muhibbah Malaysian Monday event and also sending this to Aspiring Baker #12 Traditional Kuih.
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