Ingredients
- 500 grams Sweet potato
- 150 grams Sugar
- 250 grams Tapioca starch
- 30 grams Gluten free flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- for deep frying Vegetable oil
Directions
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.
Steps
1 Done | Over high heat, bring water to a boil in a steamer. Steam for about 15-20 minutes or until tender. |
2 Done | Allow the sweet potatoes to cool before peeling off the skin. Mash or whip them thoroughly until smooth and lump free in a large bowl. |
3 Done | Add in the tapioca starch, gluten free flour, sugar, salt and cinnamon. Mix them all well to make smooth batter. |
4 Done | 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. |
5 Done | 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. |
6 Done | Drain them with paper towels and serve while its hot or warm. |
