Bean Paste Sweet Potato Balls

Name: Bean Paste Sweet Potato Balls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 200g Flour; 50g corn starch; 500g Sweet potato; 100g Sugar; 200g Red bean paste; Some Cooking oil

by Easy to cook

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

A few days ago, I drove my mother back to my hometown. The feeling of Spring Festival travel on the expressway became stronger and stronger. There were more buses, and the wanderers who went out went back in one direction, that is, "home". A kind of reunion snack to welcome the New Year, glutinous rice balls are the most representative spring festival in the Hakka area. Almost every household will make a little festival, most of which use glutinous rice flour and sugar as the main ingredients. Shishang improved it a bit, adding sweet mashed sweet potatoes to glutinous rice flour, and sweet and delicious bean paste as fillings. The meatballs taste as rich as both the surface and the inside. It means family reunion, days are sweet and sweet, and life is booming~"

Ingredients

Bean Paste Sweet Potato Balls

1. Prepare the necessary ingredients

2. Peel and wash the sweet potatoes, cut into thin slices, and steam them in a steamer

3. Use a larger bowl to pick up glutinous rice flour, flour, and corn starch

4. Add sugar to the powder and mix well

5. Pour the steamed sweet potatoes into a pot while hot

6. Use a mud press to mix evenly, so that the flour and sweet potato mash are fully integrated

7. Take out the dough and roll it out evenly on the chopping board. If you feel sticky when kneading the dough, you can properly sprinkle some dry flour until it does not stick to your hands. Roll out the dough as much as possible. Roll out the dough for a longer time, and it will taste gluten.

8. Divide the big dough into several smaller doughs of the same size, round them and press flat

9. Pack the bean paste and tighten the seal

10. Until everything is done

11. Pour edible oil into the fryer, heat it to 90% hot, put the meatballs in high heat and fry until golden brown

12. Pick up and dry the oil and eat it

Tips:
Tips for food:
Reserve some dry flour and add it when the dough feels sticky. Don't pour it all in at once, otherwise the flour will not form a dough when it is too wet. Because the steaming sweet potato container is different, the amount of water evaporation is different, and the amount of water absorption of flour is also different, so it can not be copied in full and can only be used as a reference. The frying process should not be too long, the golden color can be picked up, and the skin will turn black if it takes too long, which will affect the appearance.