Yams (real) (1)
Palm Sugar (2)
Curry Powder (3)
Glutinous Rice Flour (4)
Sesame Seeds (5)
Oil, deep fry (6)
-- Serve With
Tuk Trey dip (7)
Simple Dip Sauce (8)
Prep - (1-1/2 hrs - 40 min work)
Run - (30 min)
- Peel YAMS and cut into cubes. Place in a pan with water
to cover and bring to a boil. Simmer until quite soft, about 25
minutes. Let cool for handling.
- Grate GINGER ROOT.
- Mash Yams very smooth, then mash together all
Ball items. Work it into a stiff dough. Let it sit for
20 minutes or so to adjust (it'll get a bit stickier).
- Adjust dough stickiness. Cautiously add a little water if too
dry, a little more rice flour if too wet. The correct stickiness
is not sticky enough to stick to your hands as you roll balls, but
sticky enough to easily pick up a coating of Sesame Seeds.
- Form Dough into small balls, about 1 inch diameter. Roll
in Sesame Seeds until well coated. Set them out on a tray
in a single layer.
- In a Kadhai, wok or
deep pan, heat enough Oil for deep frying to 375° to
400°F (190° to 200°C). Fry Balls in batches of
no more than 10 until they float well - then another minute.
They will expand a little, but not a lot. Keep the temperature
below 400°F. If you get blow-outs, you have cooked a little
too long for your temperature. Balls that have suffered a blow-out
are still perfectly good to eat, just a little lighter.
- Fish out with your Spider and drain on paper towels. Let them
cool to room temperature. They hold a lot of heat inside for quite
- Serve with Tuk Trey or Simple Dipping Sauce. They
are usually stuck with skewers to make them easier to dip.