Deep Fried Sweet Potato Balls (Onde Onde)

Bottom layer :

600g sweet potato, steamed and mashed
50g plain flour, sifted
50g glutinous flour, sifted
1/2 grated coconut (white part only), steamed for 15 minutes
1/2 tsp salt
2 tbsp castor sugar
6 tbsp sesame seeds, for coating
5 cups oil for deep-frying

Filling, mixed :
1 pc brown sugar chopped
2 tbsp sugar

For the skin, mix all the ingredients (except the sesame seeds, oil and sugar for the filling) to get a pliable dough. Add a little water if it is too dry or add a little more flour if it is too soft.

Divide into 30 portions. Form each portion of dough into balls, make a small hole and put in some filling. Seal and form into ball again.

Dip in water and coat with sesame seeds.

Heat oil and deep-fry the balls on medium heat till golden brown. Dish up and drain, and serve as a snack or dessert.