Tuesday, November 29, 2016

烤切达乳酪马铃薯球 Baked Potato Cheddar Cheese Balls

Here is one yummy savory tea time dessert with minimal preparation specially for the potatoes and cheese lovers.

Baked Potato Cheddar Cheese Balls

1 kg Potatoes 马铃薯
100g Castor Sugar 细砂糖
100g Cheddar Cheese 切达乳酪
80g Egg 鸡蛋

Desiccated Coconut 椰丝

Method 做法

Dice cheddar cheese (A) into small cubes. Set aside.

Wash and peel potatoes (A). Cut into cubes and steam for 30 mins until tender.

Immediately transfer into food processor together with icing sugar (A) and blend into mush.

Allow the mixture to cool and dry up a little for easy handling. If the mixture is still too mushy and wet, refrigerate for an hour before shaping.

Lightly dust palms with rice flour, scoop two heaping tablespoon of the potato mixture onto the palm. Flatten into a disc. Place a cube of cheddar cheese into the center and wrap into a ping pong ball.
手掌擦上少许粘米粉, 舀入两大汤匙的马铃薯泥置入手掌中后再压扁,把一块切达乳酪丁包入包裹成兵乓球状。

Drop the potato ball into a bowl of beaten eggs (A) to evenly coat the surface and dish up.

Roll the egg coated potato balls over a plate of desiccated coconut and coat evenly.

Arrange the coated balls on a baking tray and bake in the centre rack of a preheated oven at 190C degrees for 25 mins or until the surface become slightly brown and crusty.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

No comments :


Related Posts Plugin for WordPress, Blogger...