Sweet potato, peeled, steamed and then mashed 500 g.
Tapioca flour 1 and ¾cups.
All-purpose flour 1 and ½ tsp.
Baking powder 1 and ½ tsp.
Sugar ¾ cup.
Sea Salt ½ tsp.
Coconut milk 2 Tbsp.
Ca(OH)2 or lime water 2 Tbsp.
Bamboo charcoal powder 1 Tbsp.
White and Black sesame seeds 1 Tbsp.
Healthy Chef® soybean oil 1.5 L
Method
Steam the sweet potato for 15-20 minutes, until tender. Once cooled, mash the sweet potato with Tapioca flour, all-purpose flour, baking powder, sugar, sea salt for a few minutes.
Then pour coconut milk and Ca(OH)2 or lime water, continue mashing for 10 minutes with your hands to attain a soft and smooth.
Divide the half of sweet potato flour as 2 batches, put black sesame seed into the first batch, mash for 2 minutes with your hands and leave for 30 minutes.
Put bamboo charcoal powder into the second batch, mash for 2 minutes with your hands and leave for 30 minutes.
Divide dough into 2 portions and roll into a 1.5-inch thick log shape. Cut into 1-inch size pieces and roll into a ball.
Heat the Healthy Chef® soybean oil in a deep pot over low heat and add in a few sweet potato balls.
Stir them with a spatula constantly so they’ll cook evenly.
Press the balls down in the oil with your spatula or wide strainer when they start to turn golden brown.
Repeat the motion until they are golden brown. The cooking process should take about 8 – 10 mins per batch.
