One potato made 10 jin deui for us.
- 1 sweet potato, cooked and chilled (I used a leftover boiled sweet potato)
- about 3-4 Tbsp of oat flour (or oats ground in a blender), or about 1/4 of a cup (depending on the size of your sweet potato). A little more or less is OK.
- about 1tsp-1 Tbsp of maple syrup (optional, for sweetness), a little less than 1 tsp is OK, too.
- about a sprinkle to a pinch of salt (also can be optional if you are on a low sodium diet, though if you don’t use the maple syrup or salt the flavor will be different, and maybe a little more bland, but sweet potatoes have a nice flavor of their own)
- sesame seeds
- Preheat oven to 375 degrees Fahrenheit (this is also optional, as you can start heating when you start cooking).
- At some point, lightly grease a cookie sheet or baking pan. I used coconut oil.
- Peel and mash sweet potato, if not already mashed. Your sweet potato should be already cooked and chilled for this recipe.
- Sprinkle in the salt and add maple syrup (optional). Start with a little if you are not sure, taste, and add more if necessary.
- Add flour. You could try other flour, too, such as glutinous rice flour and see how it turns out. I do not know how it will turn out, probably different, but still similar, as my search on google has discovered that jin deui is made with glutinous rice flour normally/usually. Please correct me if I am mistaken.
- Mix into a moist dough.
- Pour sesame seeds onto a plate, cutting board, or another clean and dry surface.
- Roll a little dough into a ball.
- Roll the ball in sesame seeds until it is well coated.
- Put on cookie sheet.
- Repeat until all dough is used up.
- Bake at 375 for about an hour (check after 45 minutes or if you smell something burning/smoking). I used a toaster oven, so this may bake different and not take as long in a conventional oven. I think the oven also may not have been preheated, though it might have been.
- May be soft on the inside and crispy and delicious on the outside. Yummy!