|
Method:
Peel sweet potatoes, dropping them into
cold water immediately to prevent discoloring. Cut into
even-size pieces and boil until tender but not mushy. Drain
well, dry off in the pan and mash until free of lumps. Mix in
the sugar and enough ground rice to make the mixture firm enough to
mould. Roll into small balls, the size of a large marble.
Deep fry in hot oil over medium heat until deep golden brown all over.
Serve plain or with sugar syrup and fresh grated coconut.
|