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Purple Sweet Potato Balls (3 Ingredients)


  • Author: ou.christian
  • Prep Time: 30
  • Cook Time: 8
  • Total Time: 38 minutes
  • Yield: 22-24 1x

Description

These fried sweet potato mochi balls are crunchy on the outside and chewy on the inside. They are gluten-free and you only need 3 ingredients! 


Ingredients

Scale
  • Purple Sweet Potato (5″x3″ or about 410g), peeled and sliced
  • 1 cup Tapioca Flour (about 110g)
  • 5 Tbsp granulated sugar (about 70g)
  • Oil for frying

Instructions

  1. Steam the peeled and sliced purple sweet potatoes for about 20 minutes until soft.
  2. In a large bowl, mash the steamed sweet potatoes. Add sugar to the mashed potatoes and mix until combined.
  3. Gradually add tapioca flour to the mashed potatoes. Keep kneading until you form a smooth dough. The dough should feel like Play-Doh and not too sticky. Different sweet potatoes have different amounts of moisture, so add a little more flour if the dough is too sticky.
  4. Divide the dough into equal parts. Roll the dough into small balls.
  5. In a frying pan or pot, add oil and turn the heat to medium. 
  6. Drop the sweet potato balls into the pan and fry for about 8 minutes, or until golden brown and puffy. Use a strainer or skimmer to keep swirling and gently press down the balls. 
  7. Once fried, remove the purple sweet potato balls from the oil. Transfer to a plate lined with a paper towel. Serve warm and enjoy!

Notes

  • Different sweet potatoes have different amount of moisture. Add more tapioca flour if the dough is too sticky. 
  • Using a strainer or skimmer to swirl and gently press down the balls can help the potato balls become puffy and increase in size. 
  • Frying time is a crucial factor to make sure there is no crack or shrinking. If the potato balls shrink or become wrinkly, that means they are under-fried and need more time. 
  • Cuisine: Taiwanese