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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. 
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Steaming Time 15 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American, Japanese
Servings 4

Ingredients
  

  • 2-3 medium-sized sweet potatoes
  • 1 cup glutinous rice flour
  • 2-4 tablespoons coconut milk or water
  • 1/2 cup shaved dark palm or coconut sugar
  • 4 cups water
  • 1 cup flaked or shredded coconut
  • Oil for fry

Instructions
 

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.

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.

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.

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.

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.

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.

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.

Notes

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.
Keyword Japanese Rice Balls, Kid-Friendly Rice Balls, Rice Ball Recipe, Rice Balls with Sweet Potato Filling, Sweet Potato Lunch Idea