While stationed in Hawaii, where mochi and sticky sweet rice cakes were everywhere, I stumbled upon a Filipino dessert that I just had to learn how to make. In my quest again, I’ve wasted countless ingredients, failed, and tried again, gave up, and then repeated the process over. Then one day, attempting to go at it again, EUREKA! I cracked the code, LOL! I am now sharing this chewy, dessert recipe with you. If you like sweet potatoes and the texture of mochi, then you’ll like this dessert. It’s not overly sweet, but just enough, and studded with bits of sweet potato throughout.
1 – 1 1/2 lbs. Sweet Potatoes (about 2 medium)
2 tsp. Vanilla extract
2 cups GLUTINOUS rice flour (pictured)
1 cup Rice flour (pictured0
1 – 1 1/4 cups Sugar
1 tsp. Baking powder
1 cup Sesame seeds
Oil, for deep frying
Preheat your oven to 400 degrees. Wash and dry your sweet pototoes. Pierce them with a fork throughout.
Wrap each of the sweet potatoes in aluminum foil and bake in your oven for about 1 hour OR until they are soft and cooked through.
Meanwhile, prepare the dough by mixing both flours together in a large bowl.
Add the sugar and baking powder to the bowl and stir to combine well.
Once the sweet potatoes are done, allow to cool before handling them. Cut them in half and spoon out the pulp. You should have at least 2 – 2 1/2 cups of sweet potato pulp.
Using a potato masher, mash the sweet potatoes up until almost smooth, but leaving some small bits of potato for added texture. Add the 2 tsp. Vanilla extract and stir to combine well.
Pour the sweet potato pulp into the bowl, and using your hand, combine this with the flour mixture. This may take a while, but it’ll work, just be patient, lol! 😉 Because the content of water from the sweet potato may not be enough to make the dough form well, this is where the addition of water may be needed. It all depends on several factors as to how much you’ll need, it’s all by feel at this point, SORRY! Add water by Tablespoonfuls to the dough, working it until you can make a ball without it crumbling. It took me about 1/2 cup of water or 12 Tbsp. total, to get the right consistency.
The dough should end up looking somewhat like this, moist and a bit sticky, but not too much. It SHOULD NOT stick to your hands or crumble when rolling.
At this point, you’ll want to heat up your oil in preparation for frying. Heat the oil to around 350 degrees. Pour your sesame seeds into a bowl.
Using a small cookie scoop, scoop up some dough and roll them in your hands to form a ball. You shouldn’t make the dough any larger than the size of a golf ball. Reason why? When cooking the puffs, it may look golden on the outside but the inside may not be properly cooked, and when you try to cook it longer, your sesame seeds will burn.
Roll the balls up and then add them to the sesame seeds. Coat the balls all around, continue with the rest of the dough.
Once the oil is heated to it’s proper temperature, CAREFULLY add the potato puffs to the oil. Fry them for about 5 – 7 minutes, turning often, until they have turned to a golden brown.
Drain on paper towels and allow to cool slightly. SERVE!