Ingredients
THE FILLING
- 4 cupsGrated
- 1/2 cup Mung beans
- 1
- 3
- 1
- 1 1/2 teaspoons
- 7
- 2 cm
- 2 teaspoons
- 1/2 teaspoon
- 2 tablespoons
- 2 tablespoons Beef broth
THE DOUGH
- 500 grams Chinese rice wine
- 10 tablespoons
- 1 tablespoon
- 1/2 teaspoon
- For frying Beef broth
Directions
Like other Asian recipe, this recipe turns sweet potato into flavorful snack. Despite the main ingredient is sweet potato, the tasty and spicy filling perfectly compensate the sweet taste from sweet potatoes.
Steps
1 Done | THE FILLINGBlend garlic, shallots, red chilies, ginger, lemongrass, aniseed and dried shrimps in food processor. Blend until smooth and add little bit water if necessary. |
2 Done | Heat vegetable oil in a frying pan over medium heat. Transfer in the blended ingredients and grated coconut. Continue stir to mix well. |
3 Done | Remove from the heat and set aside to cool down. |
4 Done | THE DOUGHBoil water in a pot over high heat. Transfer in washed sweet potatoes and a pinch of salt, let cook until soften. |
5 Done | In a mixing bowl, mash all boiled sweet potatoes to make a dough. Mix mashed sweet potatoes with salt and sugar. |
6 Done | Take the dough as big golf ball size and flatten it. Scoop in the filling mixture in the middle and fully cover the filling. |
7 Done | Heat vegetable oil in frying pan over medium high heat, and fry them in batches until turn into golden brown. |
8 Done | Remove them from heat and drain the excess oil on paper towel. Serve them while its hot. |
