Thai Sweet Potato Balls (Kanom Kai Nok Krata)

Nguyên liệu

• 9 oz sweet potatoes (purple and/or orange)
• 2 tbsp pickling lime water (see notes)
• just under 1/4 cup full-fat coconut milk
• 1 1/4 cups tapioca flour
• 1 tsp baking powder
• 1/3 cup white sugar
• 1/2 tsp salt
• oil (as needed for deep-frying)

Cách làm

1. 1

   Cut sweet potatoes into chunks and steam until fork-tender, about 20 minutes.

2. 2

   Mash the potatoes, then mix in tapioca starch, sugar, salt, and baking powder until it forms a crumbly, sand-like texture.

3. 3

   Gradually add coconut milk and lime water (or ice-cold water). Knead until the dough is smooth and not sticky. Let rest for 20 minutes.

4. 4

   Roll the dough into small, even balls.

5. 5

   Heat oil in a deep pan over medium-low. Add balls one at a time, avoiding crowding. Stir gently after 10 seconds to prevent sticking.

6. 6

   Once they float, gently press and swirl them in the oil to help them puff. Fry for 5–10 minutes, until golden and crisp.