Korean Sweet Potato Mochi Balls

Peel and cut the sweet potato into 1-inch cubes. Steam the sweet potato cubes until very tender, about 15 minutes. Mash the steamed sweet potato thoroughly until smooth.

In a large bowl, combine the mashed sweet potato, glutinous rice flour, sugar, and salt. Mix well until a dough forms.

If the dough is too dry, add water one tablespoon at a time until it comes together and is pliable. If it's too sticky, add a little more glutinous rice flour.

Divide the dough into 16 equal pieces. Roll each piece into a smooth ball, then gently roll each ball in sesame seeds to coat evenly.

Heat the vegetable oil in a deep pot or Dutch oven over medium heat to 350°F (175°C).

Carefully add the sweet potato mochi balls to the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes, turning occasionally, until golden brown and puffed.

Remove the mochi balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve warm and enjoy the chewy texture.