Chewy Korean Sweet Potato Mochi Balls (Goguma Mattang)

Peel the sweet potatoes and cut them into 1-inch chunks. Steam the sweet potato chunks until very tender, about 15-20 minutes. Alternatively, boil them until fork-tender.

Mash the steamed sweet potatoes thoroughly in a large bowl until smooth. Add the glutinous rice flour, 2 tablespoons of sugar, and salt to the mashed sweet potatoes. Mix well until a dough forms.

If the dough is too dry, add milk or water one teaspoon at a time until it comes together and is pliable. The dough should be soft but not sticky.

Divide the dough into 16-20 equal pieces and roll each piece into a small ball, about 1 inch in diameter.

Heat the vegetable oil in a deep pot or Dutch oven over medium heat to 325°F (160°C). Carefully add the sweet potato balls in batches, ensuring not to overcrowd the pot.

Fry the balls for 5-7 minutes, turning occasionally, until they are golden brown and puffed up. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together the honey with 1 teaspoon of hot water to create a thin glaze. Drizzle the honey glaze over the warm sweet potato mochi balls and sprinkle with sesame seeds before serving.

Serve warm or at room temperature.