Sweet Potato Balls скачать в хорошем качестве

Sweet Potato Balls

Ingredients 2 medium sweet potatoes (about 400–500 g) 4–6 tbsp sugar (adjust to taste) ½ cup tapioca starch (or glutinous rice flour) 1 tbsp cornstarch (optional — extra crispiness) Oil for deep frying Instructions Cook the Sweet Potatoes Peel and cut sweet potatoes into chunks. Steam or boil for 15–20 minutes until very soft. Drain well. Tip: Less water = better dough texture. Mash Mash the sweet potatoes while still warm until smooth. Remove lumps for soft balls. Make the Dough Add sugar and mix well. Gradually add tapioca starch. Mix and knead until a soft, non-sticky dough forms. If too sticky → add a little more starch. If dry → add 1–2 tsp water. Shape the Balls Take small portions. Roll into marble-size balls using your palms. Keep sizes even for uniform frying. Fry the Sweet Potato Balls Heat oil on medium heat (about 160–170°C). Add balls gently — don’t overcrowd. Stir slowly so they cook evenly. After they float, gently press them with a spoon (this helps them puff). Fry until golden and crispy (5–7 minutes). Drain & Serve Remove and place on paper towels. Serve warm for best texture.