Ø 125 gms rice flour
Ø Oil, for deep-frying
Ø 500 gms sweet potatoes
Ø 50 gms sesame seeds, lightly toasted
Ø 50 gms soft brown sugar
Ø 125 gms crystallized fruit, chopped
Cook the potatoes in boiling water for 20 minutes until tender, drain and remove the peel. Mash the flesh and gradually beat in the flour and sugar. Stir in the crystallized fruit.
Roll the mixture into walnut-sized balls, and then coat them with sesame seeds.
Heat the oil in a wok and deep-fry the potato balls for 5-7 minutes, until golden brown. Drain on kitchen paper. Serve hot. Serve 4 – 6.
