Ingredients
- 500 gsweet potato, cut into chunks
- 150 gsugar
- 250 gtapioca flour
- 30 gcornstarch
- 1 tspbaking powder
- ½ tspsalt
- neutral oil, for frying (i used canola oil)
Directions
Steam and mash the sweet potatoes
- 1
Steam the sweet potato chunks for 15-20 minutes until soft.
- 2
Mash the sweet potatoes using a ricer or fork, then mix with salt, sugar, baking powder, tapioca flour, and cornstarch.
Knead the dough u0026 shape into balls
- 1
Use a spatula or your hands to knead until a smooth dough forms (about 5-8 minutes).
- 2
Roll the dough into ¾-inch balls (~25g each).
Fry to perfection
- 1
Heat neutral oil to 350°F (175°C) and fry until golden brown (about 3 minutes).
- 2
For an extra fluffy texture, press down on the balls with a spatula once they float.
Serve fresh or reheat
- 1
Best served fresh, but can be reheated in an air fryer for a crispy texture.