Taiwanese Sweet Potato Balls (Tâi-oân Png-chôaⁿ)
Crispy on the outside and chewy on the inside, these delightful sweet potato balls are a popular Taiwanese street food and dessert. Made from mashed sweet potato and tapioca starch, they are deep-fried to perfection.
🧂 Ingredients
- 300 g Sweet potato(steamed or boiled until tender, then mashed)
- 150 g Tapioca starch(plus more for dusting)
- 2 tbsp Sugar(optional, for a slightly sweeter dough)
- for deep frying Vegetable oil
👨🍳 Instructions
- 1
Ensure the mashed sweet potato is as dry as possible. You can spread it on a baking sheet and let it air dry for a bit, or gently press out excess moisture.
💡 Tip: Excess moisture can make the dough too sticky. - 2
In a bowl, combine the mashed sweet potato, tapioca starch, and sugar (if using). Mix well until a cohesive dough forms. If the dough is too sticky, gradually add more tapioca starch, a tablespoon at a time, until it's manageable.
- 3
Lightly dust your hands with tapioca starch. Roll the dough into small balls, about 2-3 cm in diameter.
- 4
Heat vegetable oil in a wok or deep pot over medium-high heat to about 170°C (340°F).
💡 Tip: Use a thermometer for accuracy, or test by dropping a tiny piece of dough; it should sizzle and float. - 5
Carefully add the sweet potato balls to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5-7 minutes, stirring gently, until they puff up, turn golden brown, and become crispy.
💡 Tip: Stirring helps them cook evenly and prevents sticking. - 6
Remove the fried balls with a slotted spoon and drain them on paper towels.
💡 Pro Tips
- ✓The key to chewy texture is the right ratio of sweet potato to tapioca starch.
- ✓Fry in batches to maintain oil temperature and ensure even crisping.
- ✓Serve immediately for the best crispy and chewy texture.
🔄 Variations
- Add a pinch of matcha powder to the dough for a green tea flavor.
- For a sweet filling, you can enclose a small piece of red bean paste or chocolate within the dough ball before frying.
- Dust with powdered sugar or cinnamon sugar after frying.