I have never been a fan of bombs. Because of that I have never attempted to make them. Generally speaking I like dainty and pretty food which explains why I like desserts. Or at the least I like making them. I like looking at them. But when they look like 'bombs' and are huge the interest wanes. But when I saw these here on this very practical and interesting blog of Lily Lai Sek Hong's I thought they looked quite appetizing. Although I do think that the name is a little outdated by now. These days their namesakes come in all shapes and sizes. Anything but round I believe. But having said that I can't think of a better name at this moment. So bombs it is. I followed Lily's recipe largely. Particularly the recipe for the dough. It turned out pretty good but I think H was expecting something more chewy. I watched the back of his head from the kitchen while he ate it and waited for that mmmmmm....sedapppp...but it didn't come. H was, I know, expecting the other 'bomb'. His favourite cake. The one with the red bean filling. The dough of which is made of pure glutinous rice flour thus making it really chewy and stretchy when you sink your teeth in and pull it away from you. The Chinese Jin Dui. But these are sweet potato bombs. The dough less chewy in texture than the Jin Dui cakes but both nutty because of the sesame seeds. These, however, had a coconut-ty, juicy and sweet filling of freshly grated coconut cooked in a palm sugar syrup. (My favourite kind of filling). Jin Dui and these look identical. But they are different cakes so it is unfair to compare. I'm sure these taste like they are supposed to taste. I can't really tell because I have never eaten one before. But if Lily's blog is anything to go by I know that this recipe is true. As a whole these are not one of my favourite local cakes and neither are the Jin Dui-s. But like they say....you must try everything. At least once. Or you have never lived. Or blogged. The recipe ~ Sweet potato bombs ~ adapted from Lily Lai Sek Hong 11/2 cup freshly grated coconut 1/2 cup palm sugar, grated 1/2 cup water 2 tsp glutinous rice flour 1/2 tsp salt Place palm sugar and water in a small pan over small heat. Stir to dissolve the sugar. Put in the grated coconut and salt an mix in until the coconut is covered evenly by the syrup. Add glutinous rice flour and mix well again. Take off heat and allow to cool. Sweet potato dough I have converted the measurements to grams 600 gm of sweet potato that has been baked till cooked, cooled completely and mashed, ( or about 3 cups) - I used the yellow kind 140 gm plain flour 117 gm glutinous rice flour 1 tsp salt 2-3 T water Mix mashed sweet potato, flours and salt in a bowl and rub the mashed potato in until it is somewhat mixed. Put in 1 tablespoons of water first and knead a little to bring the mixture together. If necessary add 1 or 2 more tablespoons of water and knead until a smooth ball of dough is formed. Pinch off golf ball sized dough one at a time and flatten it out into a disc. Place a teaspoon of the coconut filling onto it and pinch the edges to seal and shape into a ball again.Place on a large tray and continue to use up the rest of dough and filling in the same way. The amount of dough and filling were perfect. I got 21 one balls with only a pinch of dough left over. Each 'bomb' was about 11/2 inch in size (diameter). When all have been shaped fill a small bowl of water and place on the counter where you are working. Pour about a cup of sesame seeds into a flat dish or shallow bowl and place it on the counter too. Dip each 'bomb' into the water and then into the dish of sesame seeds. Roll around the bomb with your dry hand to coat. Keep each coated bomb aside on a tray and continue with rest of 'bombs' in the same way until finished. Top up the dish with more sesame seeds if necessary. Heat oil in deep pot for deep frying. When oil is hot drop in several 'bomb's in but do not overcrowd otherwise the dough will get soggy. Lower the heat to medium so that the sesame seeds will not brown too quickly before the dough gets cooked through. When a light golden brown (about 5-7 minutes, I didn't count) lift off the bombs with a slotted spoon and drain on kitchen paper. Serve warm or at room temperature. PS: H liked these after all. He says they are easier to eat. I am submitting this to Muhibbah Malaysian Monday Head over to Shaz of Test With Skewer for the round up. I hope you have a lovely day :)