First skin and cut the
Sweet Potatoes (2/3 cup)
into small pieces.
Place in a steamer and steam for 10 minutes until soft.
Remove from heat and mash sweet potatoes with a potato masher. Set aside to allow it to cool.
Place the mashed sweet potato in a large mixing bowl. When it is cool enough to handle, mix in
Sweet Glutinous Rice Flour (2 cups)
Baking Soda (1 tsp)
. Add in
Water (1/3 cup)
, and using a spatula or spoon, stir to mix well.
Granulated Sugar (3/4 cup)
and mix everything together. Using your hand, knead the flour mixture into a smooth dough. Cover and set aside while we prepare the filling.
To make the sesame balls, roll the dough into a long strip and divide it into 16 equal pieces. Roll each small dough into a ball. Then using your index finger make a hole in the center of the ball and shape it into a small little bowl.
Place a cube of
Rice Cakes (9 oz)
in the middle and wrap dough around the rice cake filling and pinch to seal. Roll the dough ball between your two palms to form a smooth round ball. Repeat with the rest of the cut dough.
Prepare a bowl of water and a plate of
Sesame Seeds (1/4 cup)
. Dip each sesame ball into a small bowl of water (shake off excess water) and then place on the plate filled with sesame seeds and coat it.
After coating with the sesame seeds, roll each ball firmly between the palms of your hands to make sure the sesame seeds stick very well to the surface of the balls. Repeat for all the other dough balls.
Before deep-frying, be sure to roll again the sesame balls to make sure that the sesame seeds will stick well on the surface of the balls.
Deep fry the sesame balls in batches. Pour in a generous amount of
Frying Oil (as needed)
into a pot over low heat. The oil is ready when you see small bubbles start to appear around a pair of chopsticks inserted in the center of the pot.
Gently place the sesame balls into the oil and cook gently on low heat. Fry the sesame balls for 3-5 minutes. The sesame balls should stay at the bottom of the pot. Move the sesame balls around gently with a pair of chopsticks so that they do not get stuck on the bottom of the pot.
Continue to fry the sesame balls on low heat for 6-8 minutes. Now use the bottom of a ladle to move the sesame balls around the pot. Once all the sesame balls are completely floating, continue to rotate and press down on the balls with the ladle when moving the sesame balls around.
Increase heat to medium-high and continue to fry for 3-5 minutes to allow the sesame balls to crisp up. Continue to move the sesame balls around. we want the sesame balls to crisp up on the outside and turn golden brown in color. Keep rotating the balls gently and make sure all the sides get fried and crisp up.
When all the sesame balls have turned golden brown, take one out and carefully touch it and it should feel solid. This means a crust has formed and it's time to remove it from the pot. Remove with a strainer and drain on a paper towel.
Serve warm or at room temperature with hot Chinese tea and enjoy!