芋泥咖啡番薯球Yam Coffee Sweet Potato Balls

.将芋头去皮切片蒸熟，趁热压成泥，然后加入其余材料混合拌匀成馅料，分成等份（每份约25克），然后揉成球形，放入冰箱冷冻备用。Peel and slice the taro, then steam until tender. While hot, mash into a puree and mix with the remaining filling ingredients until well combined. Divide into equal portions (about 25g each), shape into balls, and place in the freezer to chill.

把皮料搓匀，分成等份，每份约20克。Divide the dough ingredients into equal portions, each about 20g.

取一份皮料包入一粒芋头馅料，揉圆，沾上水后再滚上芝麻。Take a portion of dough and wrap around one ball of taro filling, shaping into a smooth ball. Dip in water and roll in sesame seeds.

烧热油，放入番薯球炸至金黄色浮起，捞出沥油即可。Heat oil in a pan and fry the sweet potato balls until golden brown and floating. Remove and drain excess oil before serving.