Sweet Potato Sesame Balls Recipe

Get ready to fall in love with Sweet Potato Sesame Balls—a classic Asian treat with a beautiful combination of crispy, chewy, and nutty textures that are simply out of this world. The mashed sweet potato brings a stunning orange hue and subtle earthy sweetness, while the crispy, golden sesame coating adds a delightful contrast with each bite. Whether you grew up eating these at a bustling street stall or you’re just discovering this snack now, these little gems are bound to become your new favorite indulgence for afternoon tea or a unique dessert.

this Recipe

Ingredients You’ll Need

The beauty of Sweet Potato Sesame Balls lies in their simplicity; each ingredient has a purpose, whether it’s bringing a touch of sweetness, adding structure, or delivering that irresistible crunch on the outside. Here’s what you’ll need and why it matters:

• Mashed sweet potato (1 cup, orange-fleshed): The star ingredient for color, flavor, and moisture—make sure it’s well-mashed for a smooth dough!
• Glutinous rice flour (3/4 cup): Offers that signature chewy texture; don’t substitute with regular rice flour, or they won’t puff up correctly.
• Sugar (2 tablespoons): Just enough to gently sweeten the dough without overpowering the natural sweetness of the sweet potato.
• Cornstarch (1 tablespoon): Lightens the dough structure and adds extra crispness to the exterior.
• Water (1 tablespoon, as needed): To perfect the dough’s consistency if it’s a little dry—add it sparingly!
• White sesame seeds (1/2 cup): Gives the balls their signature toasty crunch and a lovely nutty aroma when fried.
• Vegetable oil (for frying): Choose a neutral oil with a high smoke point so your Sweet Potato Sesame Balls fry up golden and clean-tasting.

How to Make Sweet Potato Sesame Balls

Step 1: Mix the Dough

In a large mixing bowl, combine your mashed sweet potato, glutinous rice flour, sugar, and cornstarch. Don’t worry if it initially looks a bit dry—use your hands to work the ingredients together until a soft, pliable dough forms. If it feels crumbly or won’t hold together, sprinkle in water a teaspoon at a time. The goal is a smooth, non-sticky dough that’s easy to shape.

Step 2: Shape and Portion

Once your dough is ready, divide it into small pieces about the size of a walnut, roughly 1 inch in diameter. Roll each piece between your palms into neat balls; this step is almost therapeutic! If you want them identical, use a kitchen scale or small cookie scoop to portion the dough precisely.

Step 3: Coat in Sesame Seeds

Fill one small bowl with water and another with sesame seeds. Lightly dampen the surface of each ball by rolling it quickly in the water—just a quick dip, not a soak. Then, roll each ball in the bowl of sesame seeds, pressing lightly so the seeds stick and cover the entire surface. This ensures that magical golden crust after frying.

Step 4: Fry the Sesame Balls

Pour about 2 inches of vegetable oil into a deep saucepan and heat it to 325°F (160°C)—too hot, and the balls will brown before they cook through; too cool, and they’ll soak up oil. Gently lower the coated balls into the oil in batches, making sure not to overcrowd the pan. Turn them frequently using a slotted spoon or tongs, frying until puffed and evenly golden brown, usually about 4 to 6 minutes.

Step 5: Drain and Cool

As each batch finishes, remove the Sweet Potato Sesame Balls with a slotted spoon and set them onto paper towels to drain any excess oil. Let them cool for a few minutes—they’ll be quite hot inside. Serve slightly warm when they’re at their chewy, crispy best!

How to Serve Sweet Potato Sesame Balls

Garnishes

A sprinkle of extra toasted sesame seeds or a dusting of powdered sugar can really make these Sweet Potato Sesame Balls feel special for guests. If you want to get fancy, place them in miniature cupcake liners or add a few edible flower petals for a festive touch.

Side Dishes

For a well-rounded snack spread, pair your Sweet Potato Sesame Balls with lightly sweetened green tea, a platter of fresh fruit, or a soothing bowl of coconut milk soup. These additions balance out the richness and make the treat feel like an occasion, not just a snack.

Creative Ways to Present

If you’re entertaining, try threading smaller Sweet Potato Sesame Balls onto skewers for an elegant twist, or stack them in a pyramid on a pretty serving tray. You can even serve them alongside tiny dipping bowls of honey or sweetened condensed milk for guests to drizzle to their liking—an unexpected but delightful combo!

Make Ahead and Storage

Storing Leftovers

Place any leftover Sweet Potato Sesame Balls in an airtight container at room temperature for up to one day. After that, they’re best moved to the fridge, where they’ll keep for another two days. They do lose a bit of their crispness over time, but a quick reheat works wonders!

Freezing

If you want to make Sweet Potato Sesame Balls ahead, shape and coat them as instructed, then freeze the uncooked balls on a parchment-lined tray until solid. Transfer to a freezer-safe bag and keep for up to one month. Fry straight from frozen—just add an extra minute or two to the cooking time.

Reheating

For leftover cooked balls, a quick pass through a preheated oven (350°F/175°C for about 5 minutes) revives their crispness and brings them back to life. Avoid microwaving, as it can make them soggy instead of deliciously chewy and crunchy.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, regular rice flour won’t create the chewy, mochi-like texture that makes Sweet Potato Sesame Balls so special. Glutinous rice flour is a must for that satisfying bite and puffiness.

What’s the best way to get an even sesame coating?

Lightly moisten each ball before rolling in sesame seeds to help them adhere evenly. Don’t rush—press the seeds in gently for total coverage and maximum crunch.

Can I bake these instead of frying?

While frying yields the classic crispy texture, you can try baking at 375°F (190°C) until golden, but expect a denser, less puffy result. Frying really is key for that signature shell!

Why are my Sweet Potato Sesame Balls oily?

If the oil isn’t hot enough, the balls will absorb too much oil. Keep the temperature around 325°F (160°C), fry in batches, and always drain on paper towels to help keep them light and crisp.

Can I use purple sweet potatoes?

Absolutely! Purple sweet potatoes add stunning color and a slightly earthier flavor. The basic recipe works with any sweet potato variety, so feel free to experiment.

Final Thoughts

If you’re searching for a treat that’s as fun to make as it is to eat, Sweet Potato Sesame Balls are the answer—crisp, chewy, and endlessly satisfying. I promise you’ll want to make them again and again, and they’re perfect for sharing with friends or savoring with a cup of tea. Give them a try and enjoy every delicious bite!

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