Thai Sweet Potato Balls

Steps

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1. 1
   Peel the sweet potato and cut into fairly large pieces. Place directly in a steamer without a container to allow water to drain. Steam for 15 minutes.
   ≈0:30
2. 2
   After steaming, remove the lid and let evaporate for 15 minutes.
   ≈0:57
3. 3
   Transfer the potatoes to a large container and mash them with a fork or masher.
   ≈1:04
4. 4
   Add 1 cup of tapioca starch, 4 tablespoons of sugar, and half teaspoon of salt. First mix with a spatula, then knead by hand for a few minutes until well combined.
   ≈1:14
5. 5
   If the dough is too dry, add 1 to 2 tablespoons of coconut milk; if too soft, add 1 to 2 tablespoons of tapioca starch.
   ≈1:40
6. 6
   Cover the dough and let it rest for 10 minutes so the starch absorbs moisture and the dough becomes firmer.
   ≈1:54
7. 7
   Using a half teaspoon, form small balls about the size of a cherry.
   ≈2:08
8. 8
   Heat vegetable oil in a large wok or wide frying pan over medium-low heat to about 3/4 inch deep. Test the temperature with a thermometer or by adding one ball—it should reach about 250°F, with small bubbles forming around the ball.
   ≈2:23
9. 9
   Add about 15 balls and stir for 1 minute to prevent them from sticking together.
   ≈2:43
10. 10
    Allow the oil temperature to gradually rise to 300–320°F, lowering the heat slightly if needed to stabilize the temperature.
    ≈2:58
11. 11
    After 1 minute, the crust has slightly hardened. Continue frying for another 3 to 4 minutes. Using a slotted spoon, press down firmly on the balls while rotating them—this technique makes them puff up without baking powder.
    ≈3:14
12. 12
    Once the balls have roughly doubled in size, stop pressing and continue rotating until they turn golden brown. Watch the temperature carefully to avoid overcooking the outside while the inside remains undercooked.
    ≈3:39
13. 13
    Remove the balls with a slotted spoon and place them on a rack to cool. Serve warm.
    ≈4:02