Sweet potato balls recipe- an easy-to-make Chinese dessert 双色番薯蛋

Sweet potato balls are a simple and delicious Malaysian dessert prepared with only three ingredients. It is a traditional Malaysian Chinese street food sold in the night markets and street food stores.
These balls have a crispy exterior and a soft and chewy interior, providing a delightful contrast in texture that makes them a favorite among the locals. They are easy to make with minimal skill.
This video will provide a detailed guide on preparing sweet potato balls. While the recipe is pretty straightforward, two points are critical to ensure success: the correct amount of tapioca starch and the proper frying temperature.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/sweet-pota... )
Ingredients
200g sweet potatoes (yellow or purple sweet potatoes)
30g caster sugar
1/8 tsp of salt
50g of tapioca starch (please refer to the test of the article for the exact amount required
Sufficient vegetable oil for deep frying
Method
- Peel the sweet potatoes and slice them thinly. Then, steam the sweet potato slices in a steamer for 15 to 20 minutes until soft and cooked.
- Mash the sweet potatoes until smooth.
- Add the sugar and salt when the mashed sweet potato is still hot. The heat from the hot sweet potato slices will help dissolve the sugar and salt.
- Add the tapioca starch to form a dough. The amount should be added until the dough is non-sticky and does not break while rolling it out. The texture of the dough should be soft and pliable, similar to that of plasticine. (Please refer to the text above)
- Portion it into 10g pieces and roll it until round.
- Deep-fry the balls at 120°C/250°F until they expand and float to the top of the oil. Use a chopstick to stir the balls constantly to prevent them from sticking together.
- After two minutes of frying the sweet potato balls over low heat, they will expand and float to the top. Press down the balls lightly with a ladle or use the bottom of a slotted pan to submerge them in the oil as much as possible.
- Continuously stir and press the balls until they turn to light golden. Then, remove them from the oil.
- Next, turn up the heat to 170°C/340°F. Return the sweet potato balls to the hot oil and deep-fry them over high heat for about a minute or until golden brown.
- Place the sweet potato balls on a paper towel to remove the excess oil.
Note: This recipe made 30 sweet potato balls, each weighing 10g.
#sweetpotoatoballs #sweetpotato
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Website: tasteasianfood.com/
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[@TasteofAsianFood]

Please download the recipe and read about sweet potato balls on my food blog: tasteasianfood.com/sweet-potato-balls-recipe/

[@deidregoodman6485]

Look very delicious 🤤 😋

[@deidregoodman6485]

Can you use potato starch if you don’t have tapioca starch

[@TasteofAsianFood]

I just tried using cornstarch to make it yesterday, and it came out perfect. I have not tried using potado starch, but I think cornstarch is easily available.

[@celineng8703]

May I ask if I could use this dough to make sweet potatoe ondeh ondeh? That means I will make it into balls and wrap it with gula melaka. Then boil it in water just like how u prepare ondeh ondeh. Will this work please?

[@tonietchison1730]

So it’s a dumping? Thank you.