I bought some large sweet potatoes recently to make something else, but days turned to weeks and they were still sitting in the basket, sprouting whiskers. Kak’mbang asked when exactly am I planning to do anything with them, and being super lazy I decided to ask her to make one of my favourite traditional Malay kuih, Cek Mek Molek.
Nice and crispy on the outside, soft on the inside, with that liquid sugar filling just bursting in your mouth as you bite into them, these are perfect for afternoon tea. If they last that long, that is — I just had two right after a big lunch.
Kak’mbang’s Cek Mek Molek
Ingredients
- 2 large sweet potatoes
- 3/4 cup flour
- 1 egg, beaten
- White granulated sugar
- Cooking oil for frying
Directions
Bring a pot of salted water to a boil. Add the sweet potatoes and cook, until fork tender. Remove from heat and drain. When cool enough to handle, peel the potatoes.
In a large mixing bowl, mash the sweet potatoes until smooth. Add the flour and egg, and mix until thoroughly combined. If the dough is too sticky, sprinkle a bit more flour and mix.
Using damp hands, roll a portion of the dough into a ball about the size of a ping pong ball. Flatten it on your palm, making a small well in the middle with your thumb. Add 1/2 teaspoon of sugar in the well, and wrap the dough around it. Shape the dough into little blimps. Repeat for the remaining dough.
In a large wok, heat 2 to 3 inches of oil over medium heat. When the oil is hot, fry the Cek Mek Molek in batches, turning occasionally, until golden. Drain on paper towels. Serve warm.
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