Monday, December 31, 2012

Fried Purple Sweet Potato Balls (炸紫薯QQ球) and Happy 2013!

Hi my dear readers and fellow bloggers! It's already the last day of 2012! Hope everyone is all ready for the arrival of the new year. Well, to me, last day of 2012 is just another ordinary day really. No no late night parties nor clicking champagne glasses today. Actually I can't ask for more but to spend the day quietly with my kids before the hectic school life starts again. ~Bliss~ I had promise them a game of monopoly later after my post and they are actually "eyeing" on me right now as I type, lol! I guess I will have to keep this a short one. :) So today I will be posting a very simple dish call Fried Purple Sweet Potato Balls (炸紫薯QQ球), in support to this month's MFF, featuring Pahang. ;)
I know the usual fried sweet potato balls are in a nice golden colour...but mine are just ehh....purplish-brown?! Okay, it probably seem like a bad idea to use purple sweet potatoes here...but I reckon why not break from the norm? It won't hurt to be a little more adventurous no?
Since there was quite a number of recipes out there for this simple desert, I had to decide what kind of texture and mouth feel do I really want to achieve here. When I saw Gert's recipe, I knew her's was THE one I would want to try. Gert's version has included glutinous rice flour which result in a mochi like texture which I think will be pretty delicious and unique! However I did made some slight changes to it as I didn't want it to be too chewy, I reduced the glutinous rice flour. Plus I omitted the shredded coconut since I didn't have any and I prefer without it too. Here is my version:

Ingredients for Fried Purple Sweet Potato Balls (yields about 50-60 balls)
450g peeled and steamed purple sweet potatoes
150g glutinous rice flour
100g cake flour
30g corn flour
100g caster sugar (Original calls for 120g)
Vegetable oil for frying
caster sugar for coating (optional) 
  • In a large mixing bowl, mash the still warm sweet potatoes together with the sugar. Add in the rice flour, cake flour and corn flour and mix well. Knead everything together until it comes together to form a soft pilable dough. 
  • If the dough is too wet, add a little bit more rice flour, if it is too dry, add a tablespoon of warm water. It shouldn't be sticky.
  • Weigh the dough into 15g each and roll round with your palms, continue till all has been rolled.
  • Heat up some vegetable oil for frying at medium low fire. Deep fry the balls till golden brown or purplish brown in my case, haha
  • Remove from hot oil and let sip over paper towels. 
  • Since my sweet potato balls were not sweet enough, I ended up rolling them in fine caster sugar after frying them. You can skip this can just add more sugar into the dough.
As you can see I rolled most of them in fine caster sugar. Well, I thought it will be sweet enough but too bad it turned out not so. But feel free to omit this if you don't have a sweet tooth like me, heehee. :D 
The texture of these balls was just as expected! Crunchy good on the outside and soft chewy interior was really yummy! I made this for a family BBQ gathering and it was very well received. ;) This is truly an "old-school snack" as my MIL love it the most, haha!

I am happy to submit this to this month's Malaysia Food Festival featuring Pahang with this post, hosted by Wendy from Table For Two...or more. Thanks again for hosting this month! :)

Before I sign off, I want to wish everyone out there a very HAPPY 2013 ahead! Although the new year may be full of new challenges, but I believe that as long as one puts their heart to it, each hurdle will just be another experience that will build a stronger you. So stay strong and healthy my friends! Peace!


Chef and Sommelier said...

Hi Bee! Interesting... I had not tried this before.. but it must be good based on your description and photos!

Happy new year!

鲸鱼蓝蓝蓝 said...


ann low said...

Hi Bee Bee, Wish you have a great Year in 2013! Happy New Year to you and your family!!

lena said...

hi bee, here's wishing you a fantastic and fruitful year 2013, it's been so nice communicating with you for the past one year, cheers my friend!

Sonia ~ Nasi Lemak Lover said...

BB, have a blessed New Year and looking forward more wonderful recipes from you.

WendyinKK said...

Happy NEw year!!!!

Woot Woot!

Actually there is no coconut in it.
There are purple ones sold in Camerons. Make a trip there one day :)

Mich Piece of Cake said...

I love the color of your sweet potato balls. Wishing you a happy new year. its been really nice knowing you through blogging.

great-secret-of-life said...

so yummy and I love it

Angie's Recipes said...

These sweet potato balls are so gorgeous!

Wall Decal Company said...

These look so yummy.

Zoe said...

Hi Bee,

Happy 2013!

I really enjoy browsing through all that you baked and cooked for the past years. You are always amazing with your cooking and baking... these sweet potato balls are no exceptions :D


Munyee said...

Hi, can I know whay can I substitute for cake flour? I don't ussually use cake flour in the kitchen.

Anonymous said...


can i bake this instead of fry for a healthier version? :)

Honey Bee Sweets said...

Hi Munyee, you can try using plain flour, should be okay.

Hi Anonymous, I haven't tried making this in any other ways other then frying them. Unless you own a air fryer, else I am not sure how you can make this without frying.