Thai fried sweet potato balls or known as kanom kai hong is a traditional Thai dessert dusted with confectioner's sugar. I serve them as it is as i found my sweet potatoes are sweet enough for me. This is an easy recipe yet delicious to the palate.
You can find this slightly sweet deep fried balls almost everywhere along the roadside of Thailand. Usually, limestone water added to the mashed sweet potato dough for crispiness. I couldn't find limestone water thus, i used baking soda which works perfect for the recipe. They are fried into golden and serve hot. This light,crispy and airy sweet potato balls make an ideal snack for tea.
Ingredients
1/5 kg sweet potatoes
1/3 cup granulated white sugar
2 cups tapioca flour
1 tsp salt
2 tbsp all purpose flour
2 tsp baking soda
Water as needed, room temperature
Palm oil for deep frying
Methods
Using a steamer, steam sweet potatoes for 10-15 minutes or till soft. Let it cool completely before peeling of the skin. Mashed the peeled sweet potatoes.
Add the tapioca flour,all purpose flour,baking soda,salt and sugar. Mix well.
Add water a little at a time, just enough to form a dough. Mix well do not knead. Make little balls out of the dough.
Heat oil in a frying pan over a medium heat and fry them for 35-45 seconds by moving them around little for even cooking.
Once they puffed up and golden, remove from oil and drain on kitchen towel
Serve immediately
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