I still have some sweet potato left after our Ang Koo Kueh project.
As I didn't know what else I should cook with it, I decided to turn it into another favourite snack of ours, Edith's Fried Sweet Potato Balls.
This snack definitely brings back fond memories of my childhood.
So is this the shortest post I ever posted?
I am pleased to submit this post to this month's AB event, Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.
What you need:
500g sweet potato
225g glutinous rice flour
10g corn flour
10g rice flour
170g castor sugar (adjust to your taste)
Brush and clean sweet potato, cut into quarter and steam till soft. Scoop the flesh out and discard skin. Mashed while it is hot.
Add sugar. Mixed thoroughly.
Add in all the flours and water. Knead till it forms smooth dough.
Weigh about 14g each and roll into a ball.
Heat oil in wok and fry the balls to golden brown.
Cool and serve.