Sesame-Crusted Sweet Potato Puffs
These golden-fried bites feature a crackling sesame shell giving way to a chewy, subtly sweet center. A beloved street-food classic made achievable in your home kitchen.
Story
These puffs capture the magic of night-market snacking—crisp, nutty, and satisfyingly dense. Glutinous rice flour creates that signature bouncy texture, while the sweet potato keeps the interior moist and fragrant.
Ingredients
orange-fleshed sweet potatoes
2 medium (about 500g)
glutinous rice flour
1½ cups (200g)
white sesame seeds
½ cup
granulated sugar
2 tablespoons (optional)
neutral oil for frying
4 cups
Instructions
1
Steam and mash
Peel and chunk the sweet potatoes. Steam until fork-tender, 15–20 minutes. Transfer to a bowl and mash until completely smooth. Allow to cool until just warm.
2
Form dough
Gradually work the rice flour into the mashed potatoes, kneading gently until a soft, pliable dough forms that holds its shape. If the mixture feels dry, add a tablespoon of water; if too sticky, dust with a touch more flour. Blend in the sugar if using.
3
Shape and coat
Divide dough into 12 equal portions. Roll each between your palms into a smooth ball. Spread sesame seeds on a plate and roll each ball firmly until evenly coated on all sides.
4
Fry to golden
Pour oil into a heavy pot to a depth of 3 inches and heat to 350°F (175°C). Fry the balls in batches, turning occasionally, until they turn a deep golden brown and float to the surface, about 3–4 minutes. Use a spider or slotted spoon to transfer to a wire rack or paper towels. Serve warm while the crust is still crackling.
