Steam and mash sweet potatoes. Put sweet potatoes, glutinous rice flour, 3 tablespoons potato starch, 1 tablespoon sugar, and a little salt in a bowl and make a dough with 4 tablespoon of warm water. The amount of water changes depending on the state of glutinous rice flour. If the powder is dry, add a little more water, and if you made glutinous rice powder by kneading it in the mill, add a little water.
Don't add all the water at once, but add a little by little depending on the condition of the glutinous rice powder.

The dough should be moist with a bit of moisture.

Spread the dough about 20g each, place the cheese, and make it round. If you roll it with your palm, the sweet potato will break down. Just make a circle with your hands. Just stick the crack on it so it doesn't fall off.

Fry it in oil. Temperature of frying should not be too low, nor too high. When you put the contents in the oil, it is the appropriate temperature when bubbles rise next to the sweet potato glutinous rice ball, as shown in the picture. It's fried until it's a little brownish. If you fry it at too high a temperature, it will come out like a tadpole belly. (I think you can fry it at 140-150 degrees.)

If you put sugar on the fried sweet potato balls, okay. It's empty inside with cheese inside, so it goes in well if you touch it with your hand. Be careful when you put sugar on it.