Sweet Potato Balls
Food stalls favourite, sweet potato balls. They're made with sweet potato and tapioca starch, rolled into balls and deep-fried until golden brown. It’s wrapped with a crunchy outer layer, soft and chewy on the inside.
Place the purple sweet potato (sliced 1.5 cm thick) into Varoma dish, and orange sweet potato (sliced 1.5 cm thick) into Varoma tray.
Place water into Thermomix mixing bowl. Place Varoma dish and tray into position. Secure Varoma lid and steam 30 min | Varoma | speed 2.
Remove Varoma and allow sweet potato to drain for awhile. Meanwhile, discard the steaming water.
Place the steamed orange potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.
Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.
Remove the orange dough and cover with cling film, reserve for later use.
Without cleaning the mixing bowl. Place the steamed purple potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.
Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.
Remove the dough from mixing bowl. Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball (15g each). Repeat the same with the reserved orange dough.
Heat oil in a wok over low heat. Once the oil is heated (140°C) add the sweet potato balls. Fry them for about 2 minutes before increasing the heat to medium. Once the balls float, use a spatula to press each ball against the bottom of the wok for 2-3 seconds. Move the balls around with spatula, and repeat pressing for a few round. Once the balls is doubled in size and golden brown, remove from the oil and drain on a metal strainer. Repeat until all sweet potato balls are cooked.
Ingredients
Directions
Place the purple sweet potato (sliced 1.5 cm thick) into Varoma dish, and orange sweet potato (sliced 1.5 cm thick) into Varoma tray.
Place water into Thermomix mixing bowl. Place Varoma dish and tray into position. Secure Varoma lid and steam 30 min | Varoma | speed 2.
Remove Varoma and allow sweet potato to drain for awhile. Meanwhile, discard the steaming water.
Place the steamed orange potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.
Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.
Remove the orange dough and cover with cling film, reserve for later use.
Without cleaning the mixing bowl. Place the steamed purple potato into mixing bowl, add 25g sugar and mix for 10 sec | Speed 6.
Scrap down the side. Add tapioca flour mix for 20 sec | Speed 5.
Remove the dough from mixing bowl. Roll out the dough and cut it into small bite-sized pieces. Roll the pieces into a ball (15g each). Repeat the same with the reserved orange dough.
Heat oil in a wok over low heat. Once the oil is heated (140°C) add the sweet potato balls. Fry them for about 2 minutes before increasing the heat to medium. Once the balls float, use a spatula to press each ball against the bottom of the wok for 2-3 seconds. Move the balls around with spatula, and repeat pressing for a few round. Once the balls is doubled in size and golden brown, remove from the oil and drain on a metal strainer. Repeat until all sweet potato balls are cooked.
