Saturday, December 29, 2012

Fried Sweet Potato Balls (炸番薯蛋) - (MFF-Pahang)

This is the most memorable food that I'd ever had in Cameron Highland. The weather is cold and drizzling. I was wearing thick jacket and my shade. Walking along the roadside with my empty stomach, and when I saw a stall selling fried sweet potato balls infront of me, it's like seeing water in the middle of sahara desert! OMG!!! This is really to-die-for! Hahaha :D


OMG! It's crunchy on the outside, soft and chewy inside. The feeling is just out of the world!


This month is Pahang month Malaysian Food Fest (MFF). I had been crazily busy due to my assignments over assignments. But I tell myself, no matter what, I will want to contribute something to MFF every month if I could. I know it's pretty late now. But at least better than nothing la :)

This recipe makes about 50pcs balls. If you think this is too much for you, half the recipe. 

Ingredient
(Source: SeaSaltWithFood, with modification)

  • 450g Orange Sweet Potato Flesh 
  • 250g Glutinous Rice Flour
  • 30g Corn Flour
  • 130g Sugar
  • ½ tsp Sea Salt (Original recipe asking for ¼ tsp only)
  • Oil for deep-frying


The original recipe ask for 100g Grated Coconut. But I omitted this. Because I don't remember there's grated coconut in the fried sweet potato balls that I tasted in Cameron Highland. You could add grated coconut if you want. 

Method
  1. Skinned sweet potatoes, cleaned, cut into big chunk. Boil sweet potatoes in a pot of water until tender. This takes me about 20mins. 
  2. Discard water, in a big bowl, mash the potatoes. 
  3. I put mashed potatoes into mixer bowl, add in glutinous rice flour, corn flour, sugar and sea salt and let my mixer do the work. If you are using hand, mix all ingredients together and knead lightly to form a smooth dough. 
  4. Pinch a small piece of dough (about 15g each), with both palm, roll and form into a smooth ball.
  5. Heat up oil in a wok, with medium low fire, put the balls into the wok, estimate about 6 to 8 balls each time, fry until golden brown. This should take about 3 minutes.  Remove and drain on a paper towel.
  6. Repeat the frying process until all potato balls are done. Serve immediately.

Please do not attempt to make the potato balls bigger. If you intend to make it bigger, the deep-frying time will be longer. You won't wanna eat half cooked potato balls. 

This is the orange sweet potatoes that I got from the wet market. 530grams, and it cost me S$1.50.


I love to see the beautiful orange color sweet potatoes. Nice!


This home made sweet potato balls, golden brown, crispy on the outside, soft and chewy inside, the natural sweetness and flavor of sweet potatoes.


Take a bite.... Yumm!!! It's simply addictive!


The best part about this fried sweet potato balls is that, they are so so so soooo easy to make! :D

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I am submitting this to MFF Pahang Month hosted by WendyinKK of Table for two...or more.

8 comments:

  1. This looks yummy..should try to make it too :)

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  2. Replies
    1. Ya lo. Even those that I eat at Kampar also dont have coconut in there :)

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  3. Aiyo, very addictive! Annie, Happy 2103 and wish you all good things to come!

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  4. Yummy!! My favorite too! I should make one soon :) thx for the recipe :)

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  5. hi Annie,
    which wet market u went to?
    i found orange flesh sweet potatoes in the wet market near my place and it cost $5 for 4 pieces!
    supermarket even more hopeless, they dun have it hehehe....

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    Replies
    1. Hi Alice, I usually go to Bukit Merah Wet Market. And when I have the time, I will go Chinatown market too. And yes, there are some wet market stalls, they see you very young lady, they will "carrot-cake" you! Sell you double price! Hahaha..

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  6. This comment has been removed by a blog administrator.

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