Sweet Potato Balls

Wash the sweet potato thoroughly to remove any dirt. You don't need to scrub it until it's perfectly clean, just remove the mud and sand.

Peel the skin off the sweet potato using a peeler. Remove any black spots with the peeler or a knife.

Cut the peeled sweet potato into slices. If the sweet potato is large, cut it in half lengthwise before slicing. Slicing them thinly helps them cook faster.

Arrange the sweet potato slices in a single layer on a plate or steamer rack to allow steam to penetrate easily, ensuring even cooking.

Steam the sweet potato slices over high heat for approximately 15-20 minutes until they are very soft. You can test for doneness by piercing with a fork; it should go through easily.

Transfer the hot steamed sweet potato slices into a mixing bowl. It's crucial to work with them while they are still hot.

Add the white sugar to the hot sweet potato. Use the residual heat from the sweet potato to melt the sugar. Mash the sweet potato and sugar together until smooth.

Gradually add the tapioca starch to the mashed sweet potato mixture in 2-3 batches. Mix with a spatula or spoon initially, as the mixture will still be hot.

Once the mixture is cool enough to handle, put on gloves and knead the dough by hand until it forms a cohesive, smooth, and elastic ball. If the dough is too sticky, add a little more tapioca starch; if it's too dry, add a tiny bit of water.

Divide the sweet potato dough into 3-4 smaller portions.

Take one portion and roll it into a long, even strip on a clean surface.

Using a dough scraper or knife, cut the strip into small, equal-sized pieces. Each piece will become one sweet potato ball.

Roll each small piece into a round ball. Don't worry about making them perfectly round, as they will become round when fried.

Heat cooking oil in a wok over low heat. The oil temperature should be around 130-140°C (265-285°F). You can test by dipping your hand slightly above the oil; it should feel warm.

Carefully drop the sweet potato balls into the warm oil in batches. Fry them over low heat.

Once the balls start to float and become slightly firm, use a spider strainer to gently press them down into the oil. Repeat this pressing and stirring action about 6 times. This helps them puff up and become hollow inside.

After pressing about 6 times, increase the heat to high to give the sweet potato balls a beautiful golden-brown color and crispy exterior.

Remove the fried sweet potato balls from the oil and drain excess oil. Serve immediately while hot for the best texture and flavor.