Stuffed SesameBalls Or Kuih Bom

Stuffed SesameBalls Or Kuih Bom (kugan)

It is done in two methods.
The Chinese will use only the glutinous rice flour and their
filling will be always sweet black bean paste.
this kuih will be a bit chewy.

The Malays will always make with steamed mashed sweet potato,
plain flour, and some use little glutinous flour.
Their filling will always be sweet coconut filling.

This kuih is called kuih bom.
You are right bomb, as this kuih has the tendency to explode while cooking. The temperature should not be too high and do not fry them too long. The end result will be sweet

Here is the recipe:
STUFFED SESAME BALLS OR KUIH BOM

Ingredients:

For the sweet coconut filling:
150 grms sugar
150 grms palm or brown sugar
125 ml water
½ coconut only the white flesh scrapped
2 screwpine leaves
1 tsp corn flour + 1 tbs water

Method:
Combine both the sugars, knotted screwpine leaves and water,
in a pan. On low heat leave it to simmer until the sugars dissolve.
Add the grated coconut and stir well. Stir at all times and do not
leave the mixture to dry out.
While the mixture is still wet, add the cornflour, water mixture.
The filling will slightly be thick, turn off the heat and let the
filling to cool down completely. Shape into small balls and keep

For The Dough:
80 grms sweet potato steamed and mashed well
120 grms glutinous rice flour
20 grms all purpose flour
35 grms castor sugar
100 ml water
A pinch of salt

Sesame seeds for coating
Oil for frying

Method:
Mix all the ingredients to form a soft dough.
Divide into 12 balls.
Flatten each ball, place a ball of the sweet mixture filling.
Wrap it into a ball, now roll the ball onto the sesame seeds.
See that the ball is well coated with the seeds.
Deep fry over medium heat until golden brown .
Its best to deep fry the kuih immediately.
Remove and enjoy.