Carb Nite® Treat: Baked Sweet Potato Rice Chewy Balls
Finally after been teasing you around with my Carb Nite treats all over my Facebook and Instagram, I’ve finally put together my modified version of this recipe.
I forgot to put this earlier but I’d like to give huge prop to my trainer/coach, Debby for directing me to this site for this recipe and also advised me how to bake them instead frying to make them less oily so I could enjoy these puffs in the beginning of my Carb Nite.
NOTE: This recipe is very HIGH CARB AND STARCH! If you are sedentary and not lifting heavy, please be mindful when consuming these.
Carb Nite Treat: Baked Sweet Potato Rice Chewy Balls
Print recipeIngredients
- 14oz Raw sweet potatoes ((not yam))
- 4oz cooked & peeled chestnuts
- 1/4 cup cooked mashed kabocha (Japanese pumpkin)
- 2 cups Glutinous rice flour ((also known as sticky rice flour) - contrary to the name, there's NO GLUTEN)
- 3/4 cups Hot water (or unsweetened almond milk) (I like Blue Diamond Unsweetened Almond Milk but I didn't have it when making this so I stick with plain water)
- 1/3 cup Rice flour
- 1 teaspoon pure stevia
- 1 teaspoon pure vanilla
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Directions
| Step 1 | |
| Boil sweet potatoes until tender (about 25-30 minutes depending on how big your sweet potatoes are) | |
| Step 2 | |
| Drain the sweet potatoes and peel the skins. I found it's easier to peel the skin while they are still warm. | |
| Step 3 | |
| Mash sweet potatoes and leave no clumps behind. If you cook your sweet potatoes long enough, they should be mashed quite easily, especially when they are still hot | |
| Step 4 | |
| Mix in the cooked chestnuts and mashed kabocha to the sweet potato dough | |
| Step 5 | |
| On a separate bowl, combine all the dry ingredients (glutinous rice flour, rice flour, salt, baking powder, stevia, vanilla (if not liquid -mine is powder). | |
| Step 6 | |
| Mix the dry ingredients to the sweet potato dough. The dough will be crumbly. Keep mixing until everything incorporated | |
| Step 7 | |
| Pour in the hot water/liquid - 1/4 cup at a time. Do not attempt to pour the entire liquid at all once. The original recipe called for 1 to 1 1/3 cup of hot liquid but I found out 3/4 cup was enough for me. It might be because I made this right after the sweet potatoes were cooked so I didn't need extra liquid. The dough should be ready when it's no longer too crumbly but not sticky either. You should be able to handle the dough without sticking to your hands. If it's sticky, you might add a bit too much liquid and might have to adjust the rice flour. | |
| Step 8 | |
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Scoop out the dough with a tablespoon. Make into 1" ball. I weighted the balls so each ball is around 30gr. My recipe yield bout 30 1/2 balls (30 balls of 30gr and one 15 gr ball) |  |
| Step 9 | |
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Pre heat the oven to 400°F. Line a baking sheet with a parchment paper. Line the balls on the parchment paper. Brush each balls with melted coconut oil. Bake for 30-40 minutes. My oven isn't as hot as the big oven so you might need to adjust your own oven temperature. |  |
| Step 10 | |
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I enjoy eating the balls when they are warm. They are crispy on the outside and gooey inside. They develop the chewiness after they cool down. Another option would be instead shaping them as balls, flatten them! Now you can have chewy pancakes instead. Lightly pan fry with coconut oil on a skillet or just brush with coconut oil and bake just like the way I did here. |  |
Another fun idea: Fill the ball with some chocolate chips then you’ll have chewy balls with melted chocolate inside. YUMM!
You might need to shape the ball a bit bigger than this recipe if you decide to put some filling.
