Sweet Potato Balls (Khanom Khai Nok Krata)
Ingredients
- 500 gSweet potato (cooked and mashed)
- 100 gRice flour (sifted)
- 80 gpalm sugar (finely chopped)
- 50 mlCoconut milk
- 1 pinchGray sea salt
- 500 mlPeanut oil (for frying)
- 150 gTapioca starch
Method
A golden, crispy shell revealing a soft, slightly chewy center. The scent of warm sweet potato blends with the mellow sweetness of palm sugar.
- 1
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
Mash the steaming pieces using a potato masher or a fork. No lumps should remain; the texture must be perfectly smooth and homogeneous.
- 3
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
Take small portions of dough and roll them between your palms to form smooth, regular balls about the size of a large walnut.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to enjoy the crunch. They lose their texture as they cool down.
