A sweet and delicious gluten free deep fried Taiwanese treat. A great anytime indulgence.
- 750g sweet potato
- ½ cup brown sugar
- 3⁄4 cup tapioca flour, plus extra to ‘adjust’ the dough
- cooking oil, for deep-frying
1. Steam the sweet potato, then mash it and leave to cool.
2. Mix the sugar into the sweet potato mash.
3. Add the flour and mix. If the dough is on the moist side, add more flour.
4. Shape handfuls of dough into grape-sized balls.
5. Place them in the freezer for 5 minutes.
6. Pour oil into a pot to a third full and heat on medium to low.
7. Pop one ball in as a tester. If a slow, continuous bubbling occurs, you can start placing more balls in, but space them out or they will stick together.
8. Once golden, the puffs will start rising to the top and increasing in size.
9. Flatten the puffs against the side of the pot with a slotted spoon, then allow them to puff again and flatten them again. Continue doing this until they become large and golden-brown.
10. Remove from the oil and drain on paper towels.
11. Continue in batches until all the batter has been used.
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This recipe courtesy of Butterfingers blogger and the author of cookbook Just Add Rice – stories and recipes by a Taiwanese South African, Lin Ming-Cheau.