I have been trying my best to update my blog these days. The opportunity comes when my mom actually had a disaster in the kitchen. Yes, she over-boiled her sweet potatoes making it too soft to be eaten or cooked. I was initially thinking of making sweet potato bread out of the pulp but she actually suggested something better. Potato balls...something that I haven't eaten for the longest time.
Normally, orange or white potato is used to make the balls. Purple sweet potatoes is considered better (and more expensive) as it is deemed to be more nutritious than its peers. Besides high in fiber, it has Vitamins A and C, Manganese and Anthocyanins (click here for more on purple sweet potato nutrients). I find the purple sweet potatoes to be the sweeter type and therefore I did not add as much sugar to it. If you are using the other types, do take this into consideration.
The making of sweet potato balls is relatively easy. Put some flour and knead it into a dough and then start pinching and rolling into smaller balls. Having said that, different places uses different flours for a variety of textures. In Thailand for example, plain flour and tapioca starch is used. In Malaysia, the Chinese like their balls a little chewy. Hence, the use of glutinous rice flour as part replacement. The more glutinous rice flour you put, the more chewy it would be. It is really up to your palate. I do not like my balls too chewy but remain fluffy and soft to the bite. Do play with your flour to get your desired texture. I added a little baking powder to make the ball puffed up as well. I like sweet potatoes balls best when it is still warm as the skin is crispy to the bite while the insides are soft and fluffy. A simple snack really, with basic ingredients and simple techniques but somehow it vows me everytime.
Fried Purple Sweet Potato Balls 炸紫薯球Makes about 24 balls
300 g sweet potato, steamed and mashed
30 g glutinous rice flour (1/4 cup)
30 g cornstarch (1/4 cup)
2 tbsp sugar
1. Mix all ingredients together to form a dough.
2. Pinch and roll with your palms to make a ball (approximately 15 g each).
3. Fry balls in pre-heated oil in medium heat, stirring constantly.
4. When balls starts to turn brown, remove from fire and strain. Best to serve hot.