SWEET DIM SUM: This is my personal favourite out of the variety of dessert dim sum. Hope you like them too.

SWEET POTATO CROQUETTE 薯茸棗:

 

 

 

 

8 oz. sweet potatoes                                                    

1 oz. lard or vegetable shortening

6 oz. glutinous rice flour                                             

½ cup white sesame seeds                                          

8 oz.  red bean paste; homemade or canned               

cooking oil for deep frying     

 

 

 

 

Peel sweet potatoes, wash and cut into cubes. Put in microwavable container with a sprinkling of water. Microwave on high power 5 to 6 minutes until soft.

 

Mash sweet potatoes and add lard. Knead together until smooth and soft. Transfer mixture to dry work surface and sift glutinous rice flour over it. Mix flour in and knead to soft dough. Divide and cut dough into 24 equal portions.

 

Flatten each piece of dough to oval shape; then add a piece of red bean as filling. Roll dough up into cylindrical shape.  Repeat procedure with the rest of dough pieces; then coat each with sesame seeds.

 

In wok or large saucepan, heat enough oil for deep-frying over high heat until very hot. Reduce heat to medium-high and deep-fry croquettes until golden brown.

 

Remove and drain on paper towels before serving.