Ingredients
Original recipe: 24 small balls; 6 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 300 gpeeled sweet potato, cut into 2 cm cubes
- 120 gtapioca starch
- 30 gsugar
- ⅛ tspsalt
- 1000 mlwater for steaming
- 750 mlneutral frying oil; most remains in the pan
Make it
- Bring the steaming water to a boil and steam the sweet potato over, not in, the water for 15–20 minutes until completely soft. Mash smoothly while warm and let steam escape for 5 minutes.
- Mix in the sugar and salt, then knead in the tapioca starch until the dough is smooth and pliable. Divide into 24 pieces and roll into balls about 2.5 cm wide.
- Pour the oil into a heavy saucepan, keeping it no more than half full, and heat to 165°C / 330°F. Lower in a small batch of balls with a slotted spoon, leaving space for movement.
- Fry for 5–6 minutes, turning gently, until evenly golden and the centres are cooked and springy rather than powdery. Keep the oil between 160–170°C / 320–340°F and repeat with remaining balls.
- Drain on a rack or paper-lined plate, cool for a minute or two and serve six balls per person while the outside is still crisp.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.