Sweet potato balls are a popular bite-sized snack in Taiwan. They are crispy on the outside and chewy on the inside. Made with tapioca flour, the texture on the inside is bouncy, very similar to that of tapioca pearls in bubble tea.
Sweet potato balls come in many variations throughout Asia. The snack is made using sweet potatoes you can get at your local supermarket. Not to mention, it is a vegan snack too. No wonder foodies are willing to wait in long queues at night markets or at a street food stall just to get this freshly fried snack.
Each variation of sweet potato snack differs slightly by one or two ingredients. In this recipe, we will explore Taiwan's version of sweet potato balls. The QQ consistency makes them stand out and is also probably the reason why they are extremely popular.
The QQ consistency
The Taiwanese version has typical characteristics as in many of their snacks - bouncy and chewy. This consistency is so pronounced in their cuisine that they even coined a term calling it QQ.
Apparently, the term comes from the the local Minnan dialect. The word ‘khiu’ 糗which brings the meaning soft, springy or elastic sounds almost like the alphabet Q. Hence, QQ!
If you are from Malaysia or Singapore, you'll recognize the consistency. It's very similar to glutinous rice cake (kuih bakul).
Since it uses tapioca flour, it has the exact bounciness or texture like the tapioca pearls in bubble tea. Coincidentally, bubble tea is from Taiwan. I suppose if boba is fried, it may taste just like this snack.
Type of sweet potatoes
There are many types of sweet potatoes available. As you have already seen from the photo, it's the common orange type that is used. You can use other types of sweet potatoes and they will work just fine. The colour of the snack will highly depend on the type of the root vegetable used.
Japanese sweet potatoes (satsuma-imo) may look similar to the regular type but they are naturally very much sweeter. So, if you do choose this as your choice of the main ingredient, do reduce the sugar content by 5 grams or more.
Cut sweet potato into thin slices to quicken the steaming process. Droplets of water might fall onto the sweet potatoes during steaming. Remove any excess water with a kitchen towel to prevent additional moisture to the mashed potatoes as it might change the content of liquid in the dough later.
Firstly, start frying them with oil which had already been heated over low heat. Frying at a high temperature initially may cause them to brown too soon leaving the insides uncooked.
The other tip which every sweet potato balls street vendor in Taiwan practises is the act of pressing the balls while frying. It needs to be done for at least 3 times. This makes the balls expand in size and it's noticeable almost immediately.
What makes them crunchy?
Corn flour! When using only tapioca flour, the balls turn soft after a while. Adding a bit of corn flour makes a big difference to the final outcome. The outer layer of the ball becomes crunchy and gives a nice cracking sound as you sink your teeth into it.
You will fall in love with the sweet potato balls at first bite. We all know for a fact that crunchy food is always tasty. Even science backs the idea!
Comparison of sweet potato balls
The common sweet potato balls do have a mildly crunchy outer layer but they can never beat those with corn flour in them. Besides the crunchiness, there is also a notable difference on the inside. Those with corn flour have a larger hollow space while the version with only tapioca flour is denser.
(Left: With corn flour Right: Without corn flour)
For most Taiwanese restaurants and street food vendors, they do not use the additional flour. If you are one of those who do not enjoy super crunchy food, then omit the corn flour and use only tapioca flour. This is the recipe.
Ingredient
Amount
Sweet potato
100g
Tapioca flour
50g
Sugar
20g
Baking instead of frying
Unfortunately, baking will not work. These sweet potato balls require oil to reach its consistency known by many which is crispy on the outside and chewy on the inside.
How to serve?
They are often enjoyed as they are without any additional sweetener.
Because they're a little drier and starchier than other varieties, Japanese sweet potatoes have a distinct creaminess and a fluffier, lighter texture, a little more like a regular baking potato than a standard orange sweet potato. They also have a particularly sweet yet, subtle flavor compared to many other varieties.
The two most common white-fleshed sweet potatoes are Boniato, also called batata, or Cuban sweet potato, and the Japanese sweet potato, also called the satsuma-imo. The big difference between the two is the skin color: Japanese sweet potatoes have a pinkish brown skin and the outer skin of a boniato is light tan.
No, yams and sweet potatoes are not the same. Yams have rough, dark brown skin that is often compared to tree bark, and their flesh is dry and starchy like a regular potato. Sweet potatoes have smooth reddish skin, softer flesh (when cooked), and a sweet flavor.
Boil the sweet potatoes in a large stockpot until soft, about 25 minutes; drain. When cool enough to handle, peel the potatoes and transfer them to a large bowl. While the potatoes are still warm, add the butter, cream, agave, cinnamon and salt, and mash until smooth. Sprinkle with the orange zest.
Are Japanese sweet potatoes healthier than regular sweet potatoes? All varieties of sweet potatoes are good for you but these purple-skin tubers do have higher concentrations of specific vitamins and nutrients.
While all sweet potatoes contain vitamin A, the orange variety has substantially more of it. Beta-carotene and vitamin C help regulate your immune system and boost your body's natural protection against infections.
Also known as Oriental sweet potatoes and Japanese yams in the United States, Japanese sweet potatoes are a generic descriptor used for varieties that have red-purple skin and white flesh.
Here are just a few of the reasons why Japanese sweet potatoes are so good for you: They're high in complex carbohydrates, which give you sustained energy and help you feel full longer.They're packed with antioxidants, which help protect your cells from damage.
Nevertheless, Korean Sweet Potatoes are smaller, purple on the outside, and yellow on the inside when cooked. It has a lower water content which makes it perfect as a roasted or baked snack because it retains a dry but fluffy interior when cooked.
Although both veggies are very close in fiber, protein, vitamin C, and magnesium, sweet potatoes are the healthier option because they are lower in overall calories, lower in carbohydrates, and higher in beta carotene (vitamin A).
Bam goguma(chestnut sweet potatoes): These have a chestnut-like flavor, hence the name! They have a golden yellow flesh when roasted and have a denser and drier texture. The skin has a reddish, purple color.
If you never tried Taiwanese Deep Fried Sweet Potato Balls before, it is crispy on the outside, soft and chewy on the inside. All you need is THREE simple ingredients, Yam, Sweet Potato Flour, and sugar; THAT'S IT! A Gluten-Free dessert that you need to try! What is this?
Cultivate your garden soil and use a rake or garden hoe to mound the soil into a ridge. The ridge should be at least 12" wide and approximately 12" high. After the ridge is prepared, cover it with black plastic so that the plastic covers the top and sides of the ridge.
Start your slips by placing sections of mature sweet potato in a jar or glass of water with half of the potato below the water and half above. Use toothpicks to hold the sweet potato in place. The slips need warmth, so put them on a window ledge or on top of a radiator.
Despite their sweet taste, these potatoes have an intermediate glycemic index (GI) level, meaning they are digested and absorbed fairly slowly, leading to a more gradual increase in blood sugar levels. But, a lot of these benefits, including nutrients and taste, can be lost by boiling sweet potatoes.
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