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Sesame, sweet potato and coconut kuih
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Popular Malaysian desserts called Kuih.
Ingredients:
  • 1 large (about 700g) sweet potato, peeled, coarsely chopped
  • 130g (1 cup) gluten-free cornflour
  • 0.60 gm salt
  • 20g (1/4 cup) desiccated coconut
  • 20.00 ml Palm Sugar syrup
  • 80g (1/2 cup) sesame seeds
  • 20.00 gm gluten-free cornflour, extra
  • Peanut oil, to deep-fry
  • 125ml (1/2 cup) Palm Sugar syrup, extra, to serve
Instructions:
  • In a large saucepan, boil sweet potato in cold water until tender. Drain, mash until smooth, then stir in cornflour and salt to form a smooth dough.
  • 1. Portion the dough into 6 equal pieces and shape each into a ball. 2. Mix together the coconut and palm sugar syrup in a bowl. 3. Hollow out each ball, fill with a heaping teaspoon of the coconut mixture and seal by pinching the edges. 4. Roll the filled balls until they are smooth. 5. Place sesame seeds and additional cornflour on separate plates. 6. Roll each ball in the sesame seeds and then the extra cornflour to coat evenly.
  • Pour oil into a large saucepan until it reaches a 7cm depth. Heat over medium-high heat to reach 180°C (to check if oil is ready, a bread cube should turn golden in 15 seconds). Deep-fry the balls for 7-8 minutes until crispy and golden. Serve with extra palm sugar syrup.

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