This is a well-know snack in Malaysia and mostly sold by the street vendors. These deep-fried sweet potato balls are called ‘fan shu tan’ in Cantonese and it is slightly smaller than the size of a ping pong ball. They are cruncy and golden brown on the outside,soft and sweet on the inside. I remember eating this ages ago at Cameron Highlands. Cameron Highlands is a highland region located around 200km from Kuala Lumpur at the state of Pahang. It is well known for its agriculture and also cool weather which is very popular among tourist. Due to its weather, tea and strawberries, which are rarities in the places under the Equator, are substantially planted here. There is this one street vendor that sells these sweet potato balls at the market and we have to get it each time we visited this place.
I Google for the recipe and there are a few version of it. I finally settle with the one by Angie of Seasaltwithfood . This is a full recipe but I did only half of the recipe which yield about 24 balls
450 gram orange color sweet potato flesh
250 gram glutinous rice flour
30 gram corn flour
120 gram sugar
100 gram freshly grated coconut
¼ tsp salt Oil for deep frying
1. Peel and boil the sweet potatoes until tender. Mashed it immediately with a potato masher. Set it aside to cool down.
2. Add in the glutinous rice flour, corn flour, sugar, grated coconut and salt. Mix it well and knead it lightly with your hand to get soft smooth dough.
3. Pinch a small piece, about 15 gram each and roll them in your palm to form a smooth ball (I find mine a bit on the sticky side to I coated my hand with a bit of corn flour)
4. Heat up oil over moderate heat for deep frying. Put in the potato balls, and let it fry until golden brown. Remove and drain the oil on paper tower. Serve immediately.
I am submitting this to Malaysian Food Fest - Month of Pahang hosted by Table for 2...or more and Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.