Sweet Pork Balls ( Kanoom Kai Hoong )

sweet-balls.jpg

Yes that is pork mince inside the fried balls. Yes that is sugar frosting on the outside. Yes I haven't made a mistake, that's how we eat them. This dish is not as radical as you might think, it's has the same flavours as sweet-sour meat dishes.

Ingredients for Filling
50 gms Yellow Beans
150 gms Pork Mince
20 gms Chopped Spring Onion
1 Teaspoon Salt
1/2 Teaspoon Sugar

Ingredients for Balls
240 gms Sticky Rice Flour
120 gms Rice Flour
Warm Water
Oil for Deep Frying
200 gms Sugar

Preparation
1. Soak the yellow bean in water overnight.
2. Steam the beans for 15 minutes (I place a little foil in the steamer and steam them on that).
3. Pound the beans to a pulp.
4. Fry the pork mince to cook it, add salt, sugar and spring onions and stir-fry.
5. Mix in the yellow bean paste and make into small balls of approximately 1 1/2 cms diameter.
6. Mix the two flours together, add the warm water slowly, mixing as you add it.
7. Pinch off balls from the mixture, approximately 3cms in diameter.
8. Flatten the balls, add one of the pork bean balls in the middle, fold up the pastry around the outside and pinch the steam closed.
9. Roll the ball between the palms of your hands to make it more round.
10. Heat oil to 180 degrees celsius.
11. Fry the balls until brown.
12. Heat 100ml of water with 200gms of sugar in a saucepan until the water thickens, but don't let it go brown.
13. Let it cool a little until the sugar starts to crystalize. Then add the balls and stir them around to frost the balls. Careful it will be hot.

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