Homemade Purple Yam Sesame Balls Recipe
Purple yam rich in selenium and iron, which are necessary elements for human anti-fatigue,anti-aging, and blood replenishment. Selenium is particularly known as the "cancer-fighting king". Purple yam contains anthocyanins that can eliminate free radicals from the body;its beautiful purple color is a natural pigment that can be used alone or combined with other ingredients to make various dishes. Additionally, purple yam has more coarse fiber, which also promotes intestinal peristalsis and timely clearance of waste in the intestines. Girls fear getting fat but still like sweet foods; eating purple yam moderately won't make you gain weight.
Instead, it can help with weight loss, fitness, and detoxification. Each 100 grams of fresh purple yam contains only 0.2 grams of fat, producing about 99 kilocalories, which is roughly one-third that of rice,making it a low-fat, low-calorie food while effectively preventing sugars from turning into fats. Given all these benefits and its affordable price, we can eat purple yam frequently.
Today I bring you a dish suitable for people of all ages —
a snack — purple yam sesame balls.Sesame seeds have calcium supplementation and brain health effects; they taste even better here. Although fried, they don't absorb much oil. After all, occasionally eating something fried isn't that bad to satisfy your cravings.Mashed purple yam 250 grams, sugar 25 grams, sticky rice flour 40 grams, andan appropriate amount of water, sesame seeds.
Process:Wash the purple yam, steam it until cooked;peel off the skin and mash with sugar,add sticky rice flour; mix well using a spatula;
gradually add water to form a cohesive ball shape;
take an appropriate amount of purple yam in hand, mold into egg yolk size balls until all are done;put the sesame balls in cold water for a quick roll, then coat with sesame seeds, pressing gently to adhere. All sesame-coated purple yam balls are ready;
heat oil in a pan,once it's 8-9 hot, add the balls and push them after about 10 seconds. Balls will fall off if not sufficiently heated; some of mine did due to insufficient heating.
When sesame turns light yellow, they're ready. Serve hot for an outer crispy inner tender texture with sesame aroma, purple yam flavor, and a hint of sticky rice softness — absolutely delicious!
Tips:
Purple yam has natural sweetness; add little or no sugar;sticky rice flour mainly serves to bind the mixture; add water only in small quantities until you can form dough-like balls;
lightly wet the balls before rolling in sesame seeds, pressing gently for better adhesion;
oil must be heated thoroughly; otherwise, sesame will fall off easily.
8. Pour enough oil into a wok and heat it to about 7-8 (around 300°F-325°F). Gently add the sweet potato balls, and push them around after 10 seconds. The oil must be very hot; otherwise, the sesame seeds will fall off easily. As seen in the picture, some of my sweet potato balls lost their sesame seeds because I added them when the oil wasn't hot enough.
Once the sesame seeds turn a light yellow color, remove them from the heat. Eat them while they are still warm; they are crispy on the outside and tender on the inside with the aroma of sesame, sweet potato, and slightly sticky glutinous rice.
Tips:
1. Sweet potatoes have natural sweetness, so don't add too much sugar; you might not need any at all.
2. You don't need a lot of glutinous rice flour; it serves to bind the ingredients together.
3. Don't use too much water; just enough to form a ball with the sweet potato paste.
4. Dampen the sweet potato balls slightly before rolling them in sesame seeds and press gently to ensure the sesame sticks well.
5. The oil must be very hot to prevent the sesame seeds from falling off easily.
