recipe (adapted from Malaysian Kuehs and Snacks)
Ingredients A (skin)
500g steamed sweet potato (mashed)
250g glutinous rice flour (sifted)
2tbsp wheat starch
Ingredients B (filling)
300g steamed yam (mashed)
Filling: Stir fry ingredients B over medium heat until mixture is not sticky, set aside.
Skin: Combine ingredients A and divide into small portions. Wrap in filling and shape into balls.
Fill a sauce pot with oil and heat it up. Drop in yam balls and deep fry till golden brown. Leave to cool before serving.
(I halved the quantity)