Recipes / Sweets and drinks / Fried Cakes

How to Make Banh Khoai Mo (Fried Purple Yam Cheese Balls)

Name: How to Make Banh Khoai Mo (Fried Purple Yam Cheese Balls)
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: For the dough: purple yam 500 g; glutinous rice flour 150 g; tapioca starch 50 g; kOBE Monk Fruit Blend 90 g; unsweetened oat milk 100 ml. For the filling: mozzarella cheese or soft cheese wedges 150 g; a little salt. For frying: crispy frying flour 50 g; water 50 ml; cooking oil, enough to cover the balls

Sweets and drinksFried CakesVietnam15 to 20 minutes steaming the yam, then deep frying at 170 to 180 degrees C

Banh khoai mo chien pho mai comes out as deep purple balls with a crisp shell and a chewy inside that pulls strands of cheese. The earthy sweetness of the purple yam sits well against the light salt of the cheese.

The hard part is sealing the filling in. A gap in the seam lets the cheese run into the oil, and the ball collapses and spits. The dough also has to be kneaded until it is smooth and no longer sticky: add a little oat milk if it is dry, a little glutinous rice flour if it is slack.

This batch weighs about 1.1kg, at roughly 175 calories per 100g.

Nutrition (this recipe makes 4 servings)

174.6kcal

3.9gprotein

3.6gfat

1.1gsugar

The sweetness here comes from kOBE Monk Fruit Blend and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes 4 servings, each a few hot balls. They go equally well with chili sauce or on their own.

Ingredients for the batch

For the dough: purple yam 500 g
glutinous rice flour 150 g
tapioca starch 50 g
kOBE Monk Fruit Blend 90 g
unsweetened oat milk 100 ml. For the filling: mozzarella cheese or soft cheese wedges 150 g
a little salt. For frying: crispy frying flour 50 g
water 50 ml
cooking oil, enough to cover the balls

Method

Peel 500g purple yam, rinse it, cut it into small pieces, then steam or boil it for 15 to 20 minutes until soft.
While the yam is still hot, mash it very smooth with a fork or blend it fine.
Cut 150g mozzarella cheese into small pieces, or roll soft cheese wedges into balls, and season with a little salt.
Mix the mashed yam with 150g glutinous rice flour, 50g tapioca starch, 90g kOBE Monk Fruit Blend and 100ml oat milk, and knead until the dough is smooth and no longer sticks to your hands.
Divide the dough into pieces of about 30 to 40g, roll them round, flatten them, place the cheese filling in the middle, seal them up and roll them round again.
Mix 50g crispy frying flour with 50ml water into a slightly thick batter and roll each ball through it for an even coat.
Heat the oil to about 170 to 180 degrees C, lower the balls in to deep fry, and turn them steadily until golden all over.
Lift the balls onto kitchen paper to drain and serve hot.

Tips

Seal the seam tightly so the cheese filling does not run out during frying.
If the dough is dry, add a little oat milk; if it is slack, add a little glutinous rice flour.
The oil has to be properly hot before the balls go in, since cool oil soaks into the shell and leaves it soft.
Fry in small batches, because dropping in too many at once pulls the oil temperature down.
These are at their best hot, while the cheese still pulls into strands.

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