Sweet Potato Balls
Sweet Potato Balls
Ingredients
- 400 g sweet potatoes, peeled
- 40 g granulated sugar
- 40 g glutinous rice flour
- 80 g rice flour
- 1000 g water, for steaming
- as needed oil, for deep-frying
Instructions
- 1
Place the peeled sweet potatoes into a Thermomix bowl. Add 1000 g of water to the bowl.
⏱️ 2 min
- 2
Steam the sweet potatoes for 20 minutes at Varoma temperature, Speed 1.
⏱️ 20 min
- 3
Carefully discard the water from the Thermomix bowl, leaving only the steamed sweet potatoes.
⏱️ 1 min
- 4
Blend the steamed sweet potatoes for 10 seconds at Speed 5 until smooth.
⏱️ 1 min
- 5
Add the 40 g of granulated sugar, 40 g of glutinous rice flour, and 80 g of rice flour to the Thermomix bowl with the sweet potato puree.
⏱️ 1 min
- 6
Mix for 5 seconds at Speed 5 to combine all the ingredients into a cohesive dough.
⏱️ 1 min
- 7
Pinch off small, even portions of the dough and roll them between your palms to form small, uniform balls.
⏱️ 10 min
- 8
Heat enough oil for deep-frying in a deep pot or wok over medium-high heat. Once the oil is hot (around 170-180°C), carefully add the sweet potato balls in batches, ensuring not to overcrowd the pot.
⏱️ 2 min•🌡️ 175
- 9
Deep-fry the sweet potato balls, turning occasionally, until they are beautifully golden brown and crisp on the outside. This usually takes about 3-5 minutes per batch.
⏱️ 5 min
- 10
Remove the fried sweet potato balls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 11
Serve the sweet potato balls hot and enjoy their crispy exterior and soft, chewy interior.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato Balls
- 400 g sweet potatoes, peeled
- 40 g granulated sugar
- 40 g glutinous rice flour
- 80 g rice flour
- 1000 g water, for steaming
- as needed oil, for deep-frying
Instructions
- 1
Place the peeled sweet potatoes into a Thermomix bowl. Add 1000 g of water to the bowl.
⏱️ 2 min - 2
Steam the sweet potatoes for 20 minutes at Varoma temperature, Speed 1.
⏱️ 20 min - 3
Carefully discard the water from the Thermomix bowl, leaving only the steamed sweet potatoes.
⏱️ 1 min - 4
Blend the steamed sweet potatoes for 10 seconds at Speed 5 until smooth.
⏱️ 1 min - 5
Add the 40 g of granulated sugar, 40 g of glutinous rice flour, and 80 g of rice flour to the Thermomix bowl with the sweet potato puree.
⏱️ 1 min - 6
Mix for 5 seconds at Speed 5 to combine all the ingredients into a cohesive dough.
⏱️ 1 min - 7
Pinch off small, even portions of the dough and roll them between your palms to form small, uniform balls.
⏱️ 10 min - 8
Heat enough oil for deep-frying in a deep pot or wok over medium-high heat. Once the oil is hot (around 170-180°C), carefully add the sweet potato balls in batches, ensuring not to overcrowd the pot.
⏱️ 2 min•🌡️ 175 - 9
Deep-fry the sweet potato balls, turning occasionally, until they are beautifully golden brown and crisp on the outside. This usually takes about 3-5 minutes per batch.
⏱️ 5 min - 10
Remove the fried sweet potato balls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 11
Serve the sweet potato balls hot and enjoy their crispy exterior and soft, chewy interior.
⏱️ 1 min