Easiest Way to Make Appetizing Sweet Potato Tapioca Ball

Santapan Siang | Sweet Potato Tapioca Ball ~ Sweet potato balls are a popular bite-sized snack in Taiwan. They are crispy on the outside and chewy on the inside. Recipe source: Food Travel TV Sweet Potato Balls. several times is being sought after by many society around us, one of them is Buddy. they indeed have get used to to take advantage of internet on gadget to get information to be used example. Therefore We give Information around Sweet Potato Tapioca Ball is could my Buddy make it idea.

Add in taro balls, potato balls, sweet red beans, tapioca pearls and soy milk pudding. To Boil: Bring a pot of water to boil, then drop in the taro balls. As much ice as you'd like! my Buddy able to cook Sweet Potato Tapioca Ball using tools 4 ingredient 2 step. the following Your way for make it.

The spices for cooking Sweet Potato Tapioca Ball

1. capable need to provide 110 gr mashed steamed sweet potatoes.
2. You need to prepare 25 gr sugar.
3. You need 40 gr tapioca flour.
4. capable need to provide 10 gr corn flour.

Now, back to our Sweet Potato Balls recipe. I used glutinous rice flour to give them a slightly chewy bite together with white rice flour to keep them gluten free. Swap out the glutinous rice flour with tapioca starch for a softer version. Always remember to deep fry these in medium low heat as they burn easily.

The Step by step how to cook Sweet Potato Tapioca Ball

1. Mix all ingredients together to create a dough. Create a small ball.
2. Heat oil in a pan over low heat. Once the oil is heated, add the sweet potato balls. Fry them for about 2 minutes before increasing the heat to medium. Move the balls around during frying. Once the oil is heating up vigorously (as seen in the photo), use a fork to press each ball against the wall of the pan. The whole frying process should take about 6 minutes..

Smash taro well, mix in sugar when the taro is still hot. Knead to form a soft ball, add water. The sweet potato balls that this recipe is based off of consists mainly of mashed sweet potato and tapioca flour, which are rolled into balls and deep fried. All three were coated with corn flour. Verdict: Taro texture is just nice and Q but not too chewy.

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