The sweet potato balls are proportionally done, and they are full and round, soft and glutinous, refreshing and not greasy

Steamed sweet potato meatballs

500 grams of red sweet potatoes and 100 grams of glutinous rice flour.

Here's how

First of all, clean the sweet potato, peel off the skin, cut it into thin slices, put it on a plate and put it in a steamer, and steam it for 15 minutes when the water is boiling.

It is best to use red sweet potatoes or yellow sweet potatoes to make sweet potato balls, and the color is beautiful and appetizing.

Don't ignore the cleaning procedure of sweet potatoes just because you peel them, be sure to clean them, otherwise it is easy to get the dust from the skin on the peeled sweet potato flesh and make it discolored.

The thinner the sweet potato chips are cut, the faster they are cooked, which saves time and resources (gas, electricity), and is still a good idea for people living at home while enjoying their food.

Pour the steamed sweet potatoes into a pot and press them into a fine mashed sweet potato with a fork or other handy tool.

The red sweet potatoes I use are not very sweet without a little gluten, and there is no need to add additional sugar, if the sweet potatoes you use are not sweet enough or you feel that the sweetness is not enough, you can add some sugar in moderation.

Sweet potato chips must be steamed thoroughly, so that it is easy to press the mud, and the mud is delicate.

Add one-fifth of the weight of glutinous rice flour to the sweet potato puree, knead it together, knead it thoroughly, so that the sweet potato mash and glutinous rice flour are completely fused into a soft dough. The balls made of such a soft dough are soft and have a strong sweet potato flavor. If you add more glutinous rice flour, the dough is harder, the surface looks particularly smooth, and the balls made are slightly harder, and the taste of sweet potatoes is much lighter while eating glutinous.

The water content of the red sweet potato I use is relatively small, the ratio of sweet potato puree and glutinous rice flour is 5:1, if the sweet potato you use is relatively large, the corresponding adjustment ratio is 4:1, in short, under the premise of being able to knead into a soft dough, try to put as little glutinous rice flour as possible, so that the balls are delicious. Then a friend asked me: I don't use glutinous rice flour, I use all sweet potato puree, is it okay? The answer is no, the sweet potato dough that is rubbed out like that will fall apart whether it is steamed or fried, and it will become unrecognizable. The purpose of using glutinous rice flour is to increase the stickiness of the sweet potato puree and make it moldable.

Divide the sweet potato glutinous rice dough into small portions, and knead them alternately with two palms to form a small round ball, not too big and not too small, about 15 grams each. Place on a plate, leaving a slight gap between each two.

Put it in a steamer, bring the water to a boil over medium heat, and steam for 8-10 minutes when the water is boiling. Look, the steamed sweet potato balls become plump, and the skin is golden and shiny.

Taste one, soft, glutinous, the original sweet potato flavor is particularly strong, no added sugar, no frying, low-calorie casual eating without burden, and the stomach will not be uncomfortable. It is especially delicious when eaten hot, and it is not hard when it is cold, but it is more glutinous. The comparison between hot and cold food is: hot food is softer, cold food is more glutinous. The sweet potato taste is still the same.