Pilus

Pilus

Fried sweet potato balls

By
From
The Complete Asian Cookbook
Makes
20
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g sweet potatoes, peeled and chopped
1 tablespoon dark palm sugar, chopped
1-2 tablespoons ground rice
oil, for frying

Method

  1. Put the sweet potato into a saucepan with enough water to cover and bring to the boil. Cook until tender but not mushy. Drain well, then mash until quite smooth. Add the palm sugar and enough of the ground rice to make the mixture firm enough to mould.
  2. Take 1 tablespoon of the mixture at a time and roll it into small balls, the size of a large marble.
  3. Heat the oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the balls, in batches, until golden brown all over. Remove with a slotted spoon and drain on paper towel. Serve plain or with sugar syrup and fresh grated coconut as a snack.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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