Fried Sweet Potato Ball with Pork and Candied Winter Melon
Though not difficult to make this Nonya snack, it involves quite some work e.g.. boiling, slicing, steaming, mashing, kneading, wrapping, frying.....hahaha thought of it I'm already sweating therefore been pending this recipe for a very long time ^-^""" Since I do not want to stuck in the kitchen half-day just to make this, I've chosen to break down the work into 2 days. First day preparation of the filling then chill it. The following day make the dough for the wrapping :D
If you are a fan of Nonya Chang (rice dumplings) and Deep Fried Sweet Potato Balls (番薯蛋) , I think you will like this version too. Initially I thought I've made too much of this Kueh Kledek (I did not halve the recipe), after giving some to a friend, the balance were actually polished up by us the very next day!
Kueh chang filling - similar to Nonya rice dumplings fillings which consist of pork and mushroom infused with ground coriander, pepper and candied winter melon
Toasted coriander seeds grinded till fine
Ingredients for the filling : pork shoulder butt, dried mushroom, shallots, garlic, coriander powder, white pepper, sugar, candied winter melon
Cooking the filling
- 500gm pork shoulder butt
- 5 tbsp rice bran oil
- 5 garlic, peeled
- 10 shallots, peeled
- 8 dried chinese mushroom, softened and diced
- 4 heap tbsp coriander seeds, toasted and grinded till fine
- 100gm fine sugar
- 1 tbsp white pepper powder
- 1 tsp salt
- 2 tbsp dark soy sauce
- 100gm candied winter melon, diced
- Filling can be make one day in advance and chill. Place garlic and shallots in a food processor and blend till smooth.
- Bring 4 cups of water to boil. Place in pork and and bring to boil again. Lower heat to medium and cook the pork for 30 mins. Remove pork and reserve 200 ml of the stock. When the pork is cooled enough to handle, diced into 1 cm cubes.
- Heat oil in a pan. Add garlic and shallots paste and saute for 3 mins till fragrant.
- Add mushroom and fry for 2 mins. Add in pork and mix evenly.
- Add in the rest of the seasoning and reserved stock. Mix evenly. Bring the mixture to boil. Lower heat and simmer for 5 mins until the sauce thickens, stirring constantly. Cool down the mixture completely before chilling in fridge in a air-tight container.
Making the dough, wrapping up with filling and finally proceed to frying
Sweet Potato Dough
- 900gm orange flesh sweet potatoes, net wgt after peeling
- 2 tbsp sugar
- 200gm glutinous rice flour
- 100gm rice flour
- 100-150ml water
- Peel the sweet potato and dice. Steam the sweet potatoes until soft, about 20mins.
- Transfer the steamed sweet potato in a large mixing bowl. Add in sugar and mash until smooth while is still hot.
- Knead in flour. Add water, a little at a time until the dough is firm, smooth and not crumbly. You may not need to add all the water depending on the moisture of the sweet potato. Cover with damp cloth and set aside to cool down.
To make the dumpling :
- Divide the dough into 35 portion, 40gm each. Flatten each dough and scoop a tablespoon of filling onto the centre, seal the edges and lightly roll to form a round ball. Repeat till all the ingredients are used up. (I've got leftover fillings)
- Heat oil in a wok. Drop in balls, a few at a time and deep fry until golden brown. Drain well on kitchen paper before serving.
* Unfinished portions can be chilled in fridge, to serve, just grill in hot oven for 10mins until heated through.
Recipe ref : Good Food Magazine Jun 2012
Cook Your Books #24 by Kitchen Flavours