地瓜球Night Market Sweet Potato Balls (QQ Balls)

Prep 25 min·Cook 25 min

1. 1You're here
   Step 1.

   Steam the sweet potato for 15 minutes until very soft, then mash smooth with the sugar while hot.

   300 g Sweet potato, peeled and sliced40 g Sugar

   15 minSteam
2. 2
   Step 2.

   Mix in the tapioca starch and knead into a smooth dough, soft like play dough; add water a little at a time if dry.

   150 g Tapioca starch2 tbsp Water, as needed

   Dough making
3. 3
   Step 3.

   Roll into balls of about 12 g (walnut-sized), smoothing out any cracks.

   300 g Sweet potato, peeled and sliced

   Moulding

   Wok-chan's tip鑊仔貼士

   Cracks let steam escape, and cracked balls won't puff.
4. 4
   Step 4.

   Put the balls in the oil while it is still cool (about 120°C). Heat gently, stirring, for 3–4 minutes until they float.

   300 g Sweet potato, peeled and sliced800 ml Oil for deep-frying

   Deep-fry
5. 5
   Step 5.

   Keeping the oil around 140–150°C, press the balls against the side of the wok with a slotted spoon, release, and repeat. Do this for 6–8 minutes: they expand to two or three times the size.

   300 g Sweet potato, peeled and sliced

   8 minDeep-fry

   Wok-chan's tip鑊仔貼士

   Pressing forces the air inside to expand the shell. Firm but gentle, so you don't split them.
6. 6
   Step 6.

   When puffed, hollow and golden, raise the heat to 170°C for 30 seconds to crisp the shell. Drain, dust with icing sugar or plum powder and eat warm.

   300 g Sweet potato, peeled and slicedto taste Icing sugar or plum powder, to dust

   Deep-fry