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

Comments

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W

Seasaltwithfood

Search This Blog