Ingredients A
250 g Steamed blended sweet potatoes
Ingredient B (mixed and sieve)
200 g plain four
50 g tapioca flour
50 g Icing sugar
50 g plain water
1 tsp baking powder
1/2 tsp salt
5 tbsp oil
 |
| Glutinous Rice Cake |
 |
| STEAM GLUTINOUS RICE CAKE UNTIL SOFTEN |
 |
| STEAM SWEET POTATO UNTIL SOFTEN |
 |
| BLEND SWEET POTATO UNTIL SMOOTH |
 |
| COMBINE BLENDED SWEET POTATO AND FLOURS. |
 |
COMBINE AND MIXED WELL UNTIL BECOMES A DOUGH IF THE DOUGH IS TOO WET ADD MORE WATER AND IT TOO DRY ADD MORE FLOURS UNTIL SOFT AND ABLE TO ROLL INTO BALL FORM. |
 |
| EACH BALL IS 24 G AND I MANAGE TO GET 20 BALLS. |
 |
| PLEASE STEAM AS PER OWN PERSONAL SOFTNESS AS PER DESIRE.. |
 |
| MAKE A HOLE IN THE CENTER AND FILL IN GLUTINOUS RICE CAKE |
 |
| PINCH AND CLOSED DOUGH AND ROLL INTO BALL SHAPE |
 |
| THIS IS HOW IT LOOKS WHEN COMPLETE ROLLING INTO BALLS |
 |
| HEAT UP OIL IN A SAUCE PAN MEDIUM TO LOW HEAT AS YOU HOLD THE BALL ROLL IT AGAIN BEFORE ADD IN THE OIL THIS WILL ENSURE THE BALL TO BE ROUND ROUND BEAUTIFULLY. WHEN YOU SEE A FEW BUBBLES PUT IN SWEET POTATO BALL AND KEEP STIRRING SO ALL SIDES ARE WELL FRIED. |
 |
| THIS IS HOW SWEET POTATO BALL SHOULD LOOK LIKE CRISPY EVENLY ROUND |
 |
TOO HOT OIL WILL MAKE THE SWEET POTATO BUBBLE AND ROUGH SURFACE  |