Friday, January 7, 2011

Fried Sweet Potato Balls (蕃薯旦)


There are still some leftover sweet potatoes lying beautifully in my kitchen after making the swirl bread , i have to quickly look for another recipe to make something out of them before they turn bad ,actually the fastest way i think is to cook them with porridge but i didnt want porridge on that day and i made some fried sweet potato balls. I managed to get one recipe from rasamalaysia.com website , it's very simple to make and very very nice. Again, i halved the recipe cos i didnt want to end up making a large batch of them , i forgot to take note how many did it come out but it should be around 30 balls of the usual size. I steamed the sweet potatoes insted of boilng them before mashing, whichever way, it works just as fine.






Ingredients:
1 lb of sweet potatoes
12 tbsp all purpose flour
31/2 tbsp sugar
water
3 tbsp sesame seeds ( i omitted this )

Method:
1. Boil  the sweet potatoes for 15mins or until soft and mash them. Peel the skin off the sweet potatoes and discard.
2.Combine them with flour, sugar and just enough water to form a soft dough in texture but not too sticky.( if you still find it sticky, it's okay to flour your plams but not so much on the dough, it will affect the texture of the dough.
3.Divide dough into small equal portions and roll them into balls. Coat the ball with some sesame seeds.
4.Deep fry them until golden brown. Dish out and drain well before serving.

40 comments:

  1. my favorite!!! yours look so full of potato flesh those i bought outside is so empty!! thanks for sharing lena!

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  2. wow....looks so nice. Must be so crunchy and yummy. I feel like one now...=)

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  3. I love these sweet potato balls, have made them before and they were very delicious!

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  4. cantiknya:) Cm suka sangat apa apa kuih yang berasaskan keledek.Pasti akan mencubanya terutama resepi swirl bread:) thanks:)

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  5. This recipe uses flour hoh, so it's unlike those sold in Camerons right? Where it's chewy and made with tapioca flour. A neighbour (current) made them like Cameron's style, but in longish form and called them "Chi Jor" in Hokkien, no idea what it means tho :p

    There's one "popo" who lived diagonally across the st(hmetown), and she made the best "fan shu dan" ever. With red bean fillings some more. She sold them for 10sen 3 pieces(plain) or 10sen 2 pieces(filled) at the market. And they are not chewy like those in Camerons.
    This really reminds me of that popo. She passed away for more than 20 year oredi.

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  6. And oh ya, sorry, I haven't had time to send u your gift, super busy lately. I'll try to get my butt moving before CNY, haha.

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  7. That looks perfectly shaped. It's the first time I ever saw those. Btw, thanks for asking about my studies. They're going fine. Calculus really annoys me though, I'm actually supposed to be doing the hw right now....one more problem. You're too modest. :) Thanks for all the detailed explanation. I will attempt swirly bread once again.

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  8. One of my favorites!! aahhh.. and this one i think, i think i know how to make.. hehehe.. so happy now!

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  9. Wow...golden balls! These would be perfect for Chinese New Year...look like little oranges :D I love sweet potatoes. Would love these.....mmmm

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  10. The bright color is lovely, and I think the taste must be good too, esp. I love fried food!!!!

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  11. jess,then you shld try making your own ones, i'm sure you will love that!

    leny, once it's out fro the pan, it's very crunchy but the crunchiness doesnt remain long but i think it's normal but still taste very good.

    hi jeannie, homemade ones are just as delicious , maybe better!

    cik manggis, cubalah ini kalau ada masa, pasti cm suka.

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  12. hi wendy, i used normal plain flour . i've not seen or tasted the ones from camerons but it's been a long time i last went to camerons, do they taste similiar as these? I dont really see that many selling these in ipoh.

    oh, dont worry abt the gift..take your time as long as you dont lost it, haha!

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  13. Oh, looks so delicious! I love this sweet potato balls, I miss those in Cameron Highlands, want to try this one day!

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  14. hi esther,no problem. i'm sure you can organise your time very well..if you dont mind me asking, what course r u taking?

    claire..yeah, i'm sure you will be able to make this! i'm have full confidence in you!!

    oh mary, i wouldnt even noticed that looks like little mandarin ornages if you dont mention it, auspiciouslah!

    hello pook, i think the colour is nice too, the natural colour of the seet potatoes. tasty indeed!

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  15. Wow, I can't even remember when was the last time I had this! This looks fantastic, love it, can't stop at only 2 or 3! Looks like either I have to make some or go buy some, I'm craving for it now!

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  16. golden and crispy looking...i want to bite it...

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  17. Lovely golden balls, they still look great without the sesame seeds.

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  18. Ah, these golden balls will be a nice change from the tongyuen Devil seems overly fond of making these days! :P

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  19. Oh my gosh, these are so cute. I bet they are DELICIOUS! They remind me of these little fried potato balls that I had in argentina - they were a lot like french fries but spherical like these. I want some of these right now. :)

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  20. These look simply gorgeous! And so delicious it makes my mouth water just looking at it. I think I'd actually like it better without sesame seeds. Would love to try this sometime :D

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  21. kitchen flavours, i hope your crave for this have gone by..otherwise will really have to go out and buy some.

    hi chris and maureen,yeah, i love the golden colour..good idea for new year!

    hello roxan, i wonder do the ones in argentina taste the same as these?

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  22. hi kenny, oh yeah, pass this recipe to devil or perhaps without the recipe, just tell devil what are the ingredients and both of you can work, play and estimate from there. but just wondering if you have cooking oil in your kitchen, ha!

    sharon, try it some day..rather easybut make sure your dough is not too dry..a little sticky is fine.

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  23. Lena,
    I dunno how urs taste like so I cannot compare to urs.
    But I know that those in Camerons are made with tapioca flour (I saw the pack of flour when they mixed it), hence, they are very chewy like the hokkien version called "ChiJor".

    Aiyor, when I came back to check on the comment today, I see the fanshudan again and drooling again la.

    Malay got another version called Cek Mek Molek, with sugar stuffing one, haha. Very nice too.

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  24. Yum, these are my favourite! They look great, and your swirl bread is so pretty too.

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  25. Oh we do have cooking oil in our kitchen - Devil uses it for his famous stir-fry green veges! :)

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  26. wendy, the ones that made are bit chewy but i think not as chewy as what you described abt the ones fr camerons. I think i know abt the malay ones but never tried them.If you're drooling, it's okay but hope the baby inside you doesnt!

    shaz, thank you..actually i was thinking to submit this to MMM but not too sure whether is it really malaysian snack.

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  27. kenny, ok at least you still make use of your kitchen..i was thinking you only used that to boil water!

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  28. Haha, no... we're not THAT bad, hehe.

    We've been trying to cook more often at home. This past Thursday I cooked some pasta in a sun-dried-tomatoes pesto sauce with chicken cubes marinated in rosemary, sea salt and some dried herbs. Also made some typically Cantonese clear soup - using old chicken, sweetcorn, carrots and tomatoes.

    :D

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  29. kenny, i've really underestimated you. Even if you cook, all i thought was maybe just fried eggs with eggs, a simple plain looking fish, some veggies, soup from the can and pizzas from the delivery boy!..not forgetting tong yuen for dessert!

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  30. Heh. I rarely cook. Mostly I leave it to Devil cos he does the more Chinese-style dishes whereas I'm better with Western cuisine. Definitely no soups from cans! We are all about doing it from scratch if we can. :)

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  31. These sound delicious. My family loves sweet potatoes and this is a great new way to make them happy. I hope you are having a great day. Blessings...Mary

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  32. hi esther,no problem. i'm sure you can organise your time very well..if you dont mind me asking, what course r u taking?
    Hi Lena :), Actually I have a terrible problem with procrastinating, I always finish my homework and such but that doesn't mean I don't wait until the last day. haha To answer your question, I am taking English, AP Spanish, AP Calculus AB, peer mentoring, Physics, and concert band. AP here means a college level course taken in high school that can count as college credit. My courseload isn't too difficult. If it wasn't for math, I would have much more time to bake. Oh, and in addition to that I also take Saturday Chinese school class. I'm the level before preAP, but in reality that level is comparative to a 3rd grader's level of Chinese in Taiwan...which I think is pretty sad. lol, so those are the courses I'm taking. Peer mentoring is just a class where I help out this girl. Hope that explains everything. Have a great day!

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  33. Firstly, thanks for your comment on my Fried Rice post. The tipe about beating the egg is really useful.

    I've never heard of these sweet potato balls, but it sure seems like your leftover sweet potatoes were put to good use.

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  34. I do have sweet potato left in my pantry. Have you tried using glutinous flour?

    Looks really good, I will sure try it out!

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  35. mary, this is one of our local delicacies, maybe you can try making this one day.

    esther, i just thought you're already in uni..this means that you're still very young. Mandarin or chinese is considered a very important language to many of us here..even for most parents whom their kids go to national school where they dont get to really study mandarin, they will enrol the children in weekend chinese classes..just like you. so you are learning a 3rd graders level of chinese, ha!well. dont worry as long as you think that level is appropriate for you, then it;s okay. have a nice day too!

    brittany, yup, that leftover potatoes were put to good use!

    hi victor, yeah, i've tried using glutinuous flour with added wheat starch ,it's altogether a different kind of dessert and that usually comes with filling, also deep fried them, that's also very nice. If we only add glutinuous flour , then i think that would be more like "tong yuen' ..you knohat kind of 'glutinuous rice balls ' that chinese eat during the winnter solstice festival.

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  36. This is my favorite. There is a hawker in Petaling Street who is famous for this. Yours looks delicious!

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  37. Oh wow, these look so fluffy delicious! Haven't taken this for a very long time. Wish I could just put my hand on those little treat! haha...
    Cheers, Kristy

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  38. love them. i used to eat a lot of these when i was a kid. hard to find them now in kl.

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  39. fantastico! I was just looking for this recipe, my nieces love eating this in the taiwanese restaurants. gonna make this for chinese new year.. thanks :)

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  40. I love this little ' Bombs' ! Sure going to make some and enjoy them to the fullest! Thanks for sharing!! These are soooo beautiful!

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