Thai Fried Sweet Potato Balls
(Khanom Kai Nok Krata)
The thickness of sweet potatoes balls outer skin determines by the oil temperature and the cooking time
500 grams Sweet potato
1/3 cup Tapioca starch
1/4 cup Sugar
1 teaspoon Baking powder
1/2 teaspoon Salt
1/4 cup Gluten free flour
1/4 teaspoon Ground cinnamon
1 liter Vegetable oilFor deep frying
The sensation you will experience from this sweet dessert is mildly sweet taste meet with slightly crispy texture on the outside, while soft and chewy on the inside. Makes them perfect as your afternoon snack, and dusting them with powdered sugar, drizzl or even ice cream.
Over high heat, bring water to a boil in a steamer. Steam for about 15-20 minutes or until tender.
Poke them with a fork to check the tenderness.
Allow the sweet potatoes to coll before peeling off the skin. Mash or whip them thoroughly until smooth and lump free in a large bowl.
Add in the tapioca starch, gluten free flour, sugar, salt and cinnamon. Mix them all well to make smooth batter.
If needed, dust your hands with flour. Spoon about 1 teaspoon of the batter onto your hand and roll it into a small ball. Repeat to the remaining batter and don't place them on top of each other as they are very sticky.
Heat the vegetable oil in your deep fryer over low temperature, about 150 C (300 F). Fry few balls at a time, so don't overcrowd the fryer.
Stirring the balls continuously until each ball turn golden brown evenly.
Drain them with paper towels and serve while its hot or warm.
|500 grams Sweet potato|
|1/3 cup Tapioca starch|
|1/4 cup Sugar|
|1 teaspoon Baking powder|
|1/2 teaspoon Salt|
|1/4 cup Gluten free flour|
|1/4 teaspoon Ground cinnamon|
|1 liter Vegetable oil|