First, prepare your sweet potatoes: Wash, peel, and cut them into medium pieces. This ensures they cook evenly. Steam the sweet potatoes until fully cooked, which typically takes about 20 to 30 minutes. The goal is to have them fork-tender.
Once cooked, mash the sweet potatoes while they are still hot. This helps to create a smooth, lump-free texture, which is essential for forming the balls later.
Transfer the mashed sweet potatoes to a large mixing bowl. Add the tapioca flour, sugar, and salt. Mix these ingredients together until the mixture becomes crumbly. This texture is a good indicator that you’re on the right track.
Now, gradually add the coconut milk. Mix well until the dough is smooth and uniform. A little tip: Test the dough by rolling a small ball. It should hold its shape without being too dry or sticky.
Once the dough is ready, roll it into small bite-sized balls and set them aside on a plate. Make sure they are uniform in size for even cooking.
In a deep pan, heat the cooking oil over medium heat. You want it to reach around 160 to 170°C (320 to 340°F). It’s essential not to rush this step; too hot, and the balls will burn.
Gently add the balls to the hot oil without stirring at first. This allows them to form a crust. When you see the surface beginning to set, you can gently stir them to prevent sticking.
Using a strainer or spatula, gently press the balls to help them puff up and create a hollow inside while also achieving a beautifully crisp exterior. It’s all about technique here!
Fry the balls until they turn golden brown and evenly crisp. This usually takes about 5 to 7 minutes. Once they are ready, remove them and drain on paper towels to absorb excess oil.
Finally, serve your Thai Fried Sweet Potato Balls warm, and watch them disappear!
