AI-generated imageSteamed Sweet Potato Balls with Black Sesame and Jujube (4 Servings)
A simple Korean autumn snack made by shaping already-steamed sweet potatoes and coating them with black sesame or jujube. Unlike conventional rice-flour gyeongdan, these use cooked sweet potato as the base.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use three sweet potatoes already steamed until a skewer slides easily through the center. Peel while warm and mash until smooth.
- 02
Remove every pit from 10 jujubes and finely shred the flesh. Lightly crush 3 tablespoons toasted black sesame so it adheres.
- 03
Heat three tablespoons each of sugar and water in a small pan until the sugar dissolves. Turn off heat and cool the syrup enough for safe handling.
- 04
Divide the mash into modest bite-size portions and roll into balls; adjust size for the person eating.
- 05
Lightly brush the balls with cooled syrup. Roll half in black sesame and the rest in shredded jujube.
- 06
Plate and serve promptly. Double-check that no jujube pits remain; divide into safer small portions for children with supervision.
Helpful source links
Before you cook
Black sesame is a sesame allergen. Remove all hard jujube pits and offer smaller supervised portions to young children because sticky balls may choke. Let syrup cool before handling and refrigerate leftovers within two hours.
Allergens: 참깨(검은깨) / sesame / ごま（黒ごま）
Image & source credits
AI-generated image.
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