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Monday, June 8, 2015

Sweet Potato Sesame balls with Nian Gao 番薯芝麻年糕球

Look at the one Nian Gao or Chinese sticky rice (you can check my mother recipe here ) that my mother made during last CNY still sitting in the fridge. I have to quickly made something with it before it get spoil. I decided to wrap it with sweet potato and made into sesame balls, as i remember a similar version that my friend May made for us during a gathering.

My version has more sweet potato than flour..

My mother taught me to add some rice flour or glutinuous rice flour with sesame seeds, so you can get round and nice shape sesame balls after deep fried.

These sweet balls are nice to serve as snack or dessert. Both sweet potato and Nian Gao have equal soft texture, so nice to enjoy them together.

Sweet Potato Sesame balls with Nian Gao 番薯芝麻年糕球
*makes 14 balls
150g mashed sweet potato (I use local orange sweet potato)
40g glutinous rice flour
10g plain flour
15g sugar
110g Nian Gao or Chinese sticky rice cake (cut into small cubes)

For coating
4tbsp sesame seeds
1/2tsp glutinous rice ball

  1. Mashed the sweet potato while hot after steamed. Add in glutinous rice flour, plain flour and sugar, mix to a soft and smooth dough.
  2. Take a small piece of dough (about 15g), place a piece of Nian Gao cube, wrap and shape into round ball.
  3. Mix sesame seeds and glutinous rice in a small bowl, dip sweet potato ball in water, immediately coated with sesame seeds.
  4. Deep fry in hot oil over low heat till golden brown. Drain on paper towel, and serve warm.

Recipe by Sonia a.k.a Nasi Lemak Lover

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