Sweet Potato Balls (Khanom Khai Nok Krata)

A golden, crispy shell revealing a soft, slightly chewy center. The scent of warm sweet potato blends with the mellow sweetness of palm sugar.

• Prep time: 30 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 462
• Protein: 4 g
• Carbs: 92 g
• Fat: 7 g

Ingredients

• 500 g Sweet potato ( cooked and mashed )
• 100 g Rice flour ( sifted )
• 80 g palm sugar ( finely chopped )
• 50 ml Coconut milk
• 1 pinch Gray sea salt
• 500 ml Peanut oil ( for frying )
• 150 g Tapioca starch

Instructions

1. Cooking the potatoes

   Peel the sweet potatoes and cut them into large cubes. Steam them until they are tender to the core; a knife blade should slide in without any resistance.

2. Mashing

   Mash the steaming pieces using a potato masher or a fork. No lumps should remain; the texture must be perfectly smooth and homogeneous.

3. Dough preparation

   Incorporate the rice flour, tapioca starch, palm sugar, and salt into the mash. Gradually pour in the coconut milk and work the dough by hand until it is supple and no longer sticks to your fingers.

4. Shaping

   Take small portions of dough and roll them between your palms to form smooth, regular balls about the size of a large walnut.

5. Frying

   Heat the oil to 170°C. Drop the balls in. When they float to the surface, press them lightly with a slotted spoon against the sides to make them expand. Remove once they are deeply golden.

Chef's tips

• Press the balls against the sides of the wok while frying; it is the secret to making them hollow and light.
• Use orange-fleshed sweet potatoes; they are sweeter and less starchy.

Storage

Eat immediately to enjoy the crunch. They lose their texture as they cool down.