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Sweet Potato Balls Filled With Mung Bean Paste



Fried Sweet Potato Balls are a popular sweet snack throughout South East Asia. It’s also known as Onde-Onde in Indonesia, Kanom Kai Nok Krata in Thailand, Bánh Cam in Vietnam, etc. The recipe varies from different countries, some filled with red bean paste, ground peanuts, or as it is.





Sweet Potato Balls Filled With Mung Bean Paste

Ingredients

500 grams Sweet Potato, peeled
120 grams Glutinous Rice Flour
60 to 80 grams Sesame Seeds (About 1 cup)
Vegetable or Peanut Oil, for deep-frying

Mung Bean Filling
100 grams Dried Mung Beans, soaked for 2 hours
4 to 5 Tbsp Cane Sugar
A Pinch of Sea Salt, optional

Method

Make the Mung Bean Filling: Soak the dried mung beans for 2 hours, rinsed well and place in a steamer lined with cloth. Bring the water to a boil on high heat and steam for about 20 minutes, or until soft.

Then transfer the soften mung beans to a wok or pan. Add sugar and keep stirring until dry and the sugar dissolved. When cool, divide the mung bean paste into 40 portions and shape into small balls.

Make the dough: Steam the sweet potatoes in a medium pot until tender, 20 minutes, depending on size of potatoes. When cool enough to handle, mash the potatoes in a potato riser or masher. Place the sweet potatoes in a large bowl and add in the glutinous rice flour. Mix with your hand to get soft dough. Knead lightly to form a smooth dough, divide into 40 portions (about 14 to 15 grams each)

Make the Sweet Potato Balls: Flatten a portion of the dough into a disc, place the mung bean paste in the centre, and roll them in your palm to form a smooth ball. Then roll it in sesame seeds. Repeat the remainder ingredients.

Heat the oil in a deep fryer or heavy pan over low to moderate heat. Put in a cube of potato – when potato is nicely colored, the oil is hot enough to fry the sweet potato balls. Fry until golden brown, remove and drain on a paper towel. Serve warm.

Makes 40 Balls
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