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
- Steam the peeled and sliced purple sweet potatoes for about 20 minutes until soft.
- In a large bowl, mash the steamed sweet potatoes. Add sugar to the mashed potatoes and mix until combined.
- 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.
- Divide the dough into equal parts. Roll the dough into small balls.
- In a frying pan or pot, add oil and turn the heat to medium.
- 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.
- 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