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| Crispy on the outside (however crispiness only last an hour or so ...) |
Ingredients
330gm sweet potato
180gm glutinous rice flour
22gm potato starch
95gm castor sugar
Some water
Oil for deep fry
Method
1) Remove sweet potato skin. Cut into small chunks. Boil in water until it is soft.
2) Drain water and let sweet potato to cool slightly, until you can handle with hand.
3) Add in glutinous rice flour, potato starch and sugar. Mash the sweet potato. Then mix and knead everything together. At this point I realised my dough was crumbly and too dry, so I added water bit by bit and continue to knead until the dough is smooth and not crumbly anymore. I forgot to measure the amount, sorry ...
4) Pinch a small amount of dough and roll until it becomes a soft ball. Continue until all dough are used.
5) Heat oil in deep pot. Make sure oil is really hot before you add in the balls. I test with a pair of wooden chopsticks. Put the chopsticks into the oil, when the oil is bubbling around the chopsticks, it is ready.
6) When oil is ready, turn heat back down to medium low. Add in the balls batch by batch and fry until golden brown. Do not overcrowd the pot.
7) When the balls are done, remove from oil and put on kitchen towel to drain excess oil.
*Next time I will air-fry it instead and see how it would taste ... hehe
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| Chewy on the inside. Just how we like it ... |
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