Sweet Potato Rice Balls

Sweet potato rice balls tasty treats combine mashed sweet potato with glutinous rice flour to form the dough. From there, balls are shaped and filled with various sweet fillings.

Common choices for the filling include coconut sugar, palm sugar or delightful red bean paste – each contributing enticing flavor. 

The filled rice balls are next dusted with desiccated coconut or sesame seeds before frying brings everything together.

Deep frying sets the finishing touch, resulting in crispy spheres hiding a tender inside packed with flavor. 

Consequently, the sweet potato rice balls deliver a textural experience – soft and chewy within, but crunchy without. 

Sweet Potato Rice Balls Ingredients 

• Sweet potatoes
• Glutinous rice flour
• Coconut milk or water
• Dark palm or coconut sugar
• Water
• Flaked or shredded coconut
• Oil for frying

How to Make Sweet Potato Rice Balls

1. Prepare the Sweet Potatoes:

Peel 2-3 medium-sized sweet potatoes and slice them into thin pieces to ensure even steaming.

Steam the sweet potatoes until they are soft and easily pierced through with a fork. This usually takes about 15-20 minutes depending on the size of the slices.

2. Mash the Sweet Potatoes:

Once steamed, allow the sweet potatoes to cool slightly so you can handle them.

Halve the potatoes and scoop the flesh into a large mixing bowl. The texture should be soft and smooth after steaming.

Let the potato flesh warm slightly but not too hot for kneading.

3. Make the Dough:

To the mashed sweet potatoes, add 1 cup of glutinous rice flour and 2-4 tablespoons of coconut milk or water.

Knead the mixture into a smooth, creamy dough. The dough should be thick but soft, and it should come together without being sticky. If it feels too dry, add a bit more coconut milk or water to adjust the consistency.

4. Shape the Rice Balls:

Scoop tablespoon-sized portions of dough and roll them into balls using your hands.

Hollow the center of each dough ball by pressing your thumbs inside. This will create a small cavity, which helps the dough cook evenly and gives the balls a chewy, soft texture.

5. Coat with Coconut (Optional):

If you like, you can roll the rice balls in 1 cup of flaked or shredded coconut to give them extra flavor and texture. This step is optional but adds a wonderful coconut aroma and chewiness.

6. Fry the Rice Balls:

Heat oil in a wok or frying pan to medium-high heat. You want the oil to be hot enough for frying, but not so hot that it burns the rice balls.

Carefully add the rice balls, making sure not to overcrowd the pan. Fry the rice balls for about 3-4 minutes, turning them occasionally until they are deeply golden and float to the top. This indicates they are cooked through and crispy on the outside.

7. Drain and Serve:

Once the rice balls are golden brown and crispy, use tongs to carefully remove them from the hot oil. Place them on a metal strainer or paper towels to drain excess oil.

Serve the rice balls warm to enjoy their crispy exterior and soft, sweet potato interior.

Pro Tips 

Texture Adjustments: If your dough feels too sticky, add a bit more rice flour to firm it up. If it’s too dry, a splash of coconut milk or water will help it come together.

Sweetener Choices: Dark palm sugar or coconut sugar adds a deep caramel-like flavor, but you can substitute with brown sugar, maple syrup, or honey if preferred. Adjust the sweetness to your taste.

Shaping Tips: When making the hollow centers, be careful not to press too hard, as it may break the dough. You can also experiment with creating different sizes or shapes for variation.

Serving Ideas: Serve these sweet potato rice balls with a drizzle of honey, a sprinkling of powdered sugar, or even a dip of coconut cream for extra indulgence.

Variations 

Vegan Option: The recipe is already vegan-friendly, but for those who prefer an alternative to coconut milk, you can substitute almond milk or soy milk for a slightly different flavor.

Savory Version: Instead of sugar, you can opt for savory fillings like cheese, vegetables, or even a bit of spicy chili paste to create savory sweet potato rice balls. The process remains the same; just skip the sweeteners and use your preferred savory filling.

Baked Version: For a lighter option, instead of frying, you can bake the rice balls at 350°F (175°C) for about 20-25 minutes or until golden brown and firm. Baking will reduce the oil content but still give you a crispy texture.

Stuffed Rice Balls: Add fillings inside the rice balls before frying or baking. Some popular fillings include sweetened red bean paste, mango, or even chocolate chips for a sweet treat.

Ingredient Notes

Glutinous Rice Flour: This flour is essential for achieving the chewy, sticky texture of the rice balls. It’s different from regular rice flour, so be sure to use glutinous rice flour for the best results.

Coconut Milk: Coconut milk adds a rich and creamy texture to the dough, enhancing the flavor of the sweet potatoes. If you don’t have coconut milk, water works as an acceptable substitute, though the flavor won’t be as rich.

Palm Sugar: Dark palm or coconut sugar provides a distinct caramel-like flavor, but regular brown sugar or even maple syrup can be used if you don’t have palm sugar on hand.

Shredded Coconut: If you don’t have shredded coconut, you can use desiccated coconut as a substitute. If you want to enhance the coconut flavor, you can toast the coconut flakes lightly before rolling the rice balls.

Storage Instructions

Room Temperature: Sweet potato rice balls are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.

Refrigeration: If you want to keep them longer, store the rice balls in the refrigerator for up to 4-5 days. Reheat them by briefly frying or baking them to restore their crispy texture.

Freezing: To store for a longer period, freeze the rice balls after shaping them (before frying). Place them on a baking sheet in a single layer, freeze until firm, and then transfer to an airtight container or freezer bag. You can fry them directly from the freezer when you’re ready to enjoy them.

FAQs 

Can I make these rice balls ahead of time?

Yes! You can make the dough and shape the rice balls in advance. Store the uncooked balls in the fridge for up to 24 hours or freeze them for longer storage. Fry or bake them just before serving.

Can I make a sugar-free version of these rice balls?

Yes, you can skip the sugar or use a sugar alternative like Stevia or Monk Fruit Sweetener. Keep in mind that these sweeteners may alter the texture slightly, so you may need to adjust the coconut milk or water to achieve the right dough consistency.

Can I use a different flour for this recipe?

Glutinous rice flour is essential for achieving the chewy texture of these rice balls, so it’s best to use it. However, if you can’t find glutinous rice flour, you could try rice flour, but the texture might be less chewy.

Are these rice balls gluten-free?

Yes, glutinous rice flour is naturally gluten-free, making these rice balls a great option for those with gluten sensitivities or on a gluten-free diet.

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