Recipe: Perfect Taiwanese Sweet Potato Fried Mochi

Taiwanese Sweet Potato Fried Mochi. Now, back to our Sweet Potato Balls recipe. I used glutinous rice flour to give them a slightly chewy bite together with white rice Sweet potato balls should float when cooked. Remove with tongs and drain on a metal strainer.

They are crispy on the outside and Each variation of sweet potato snack differs slightly by one or two ingredients. In this recipe, we will The QQ consistency. The Taiwanese version has typical characteristics as in many of their snacks. You can have Taiwanese Sweet Potato Fried Mochi using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Taiwanese Sweet Potato Fried Mochi

1. Prepare 300 grams of Sweet potato (peeled and boiled, but you can also microwave them).
2. You need 1 tbsp of Light brown sugar (add more as desired).
3. Prepare 25 grams of Katakuriko (or cornstarch).
4. Prepare 75 grams of Shiratamako.
5. You need 1 of Frying oil.

Dried grated sweet potatoes accompanied Taiwanese people throughout the Qing dynasty, Japanese occupation period and the early stage of Chinese Nationalist one-party rule. Decorate with white and/or black sesame Simple, delicious, soft and chewy mochi cakes made with glutinous rice flour and mashed Okinawan purple sweet potato are stuffed with sweet peanut fillings. Taiwan-grown sweet potatoes are added to soup, with ginger, then roasted in ovens converted from oil drums. They're then ground to a flour and added to other dishes to give them texture, or fried into sweet potato chips.

Taiwanese Sweet Potato Fried Mochi instructions

1. Cut the sweet potato into small pieces and boil. It's also okay to microwave..
2. Smash the sweet potatoes into a paste. If you want sweeter results, add light brown sugar..
3. Add the katakuriko and shiratamako and mix everything together well..
4. This is what it'll look like after the mixing in Step 3..
5. Roll into 2-3 cm diameter balls..
6. Fry the sweet potato balls in 140-160℃ oil for at least 2 minutes. If you lightly press down on them with the back of a spoon, etc. while frying, they'll absorb air and expand..
7. Once the outsides have browned, they're done..

As long as the beloved root vegetable is in it, Taiwanese love it. Chewy and bouncy Taiwanese Sweet Potato Balls [九份地瓜圆] that can be made into taro balls (yam balls) as well. It's not as difficult as it seems to make them! Taiwanese Sweet Potato Balls: Step-by-Step Photos. The sweet potato starch (sometimes called yam starch or occasionally mislabeled sweet potato flour) is probably the hardest to find.