Crispy on the outside, soft and sweet on the inside – Thai sweet potato balls, or Khanom Kai Kwa, are a delightful treat that's surprisingly easy to make at home. These golden orbs offer a captivating blend of textures and flavors, perfectly balancing the natural sweetness of sweet potato with a subtle savory note. Imagine biting into a crispy shell that yields to a fluffy, warm interior, the perfect afternoon snack or a unique addition to your next gathering. They're incredibly versatile, adaptable to different spice levels and dipping sauces, allowing you to personalize them to your liking.
This irresistible Thai street food staple is far simpler to prepare than you might imagine. Ready to experience the joy of making these delectable sweet potato balls yourself? Let's dive into the easy step-by-step process to create your own batch of these addictive treats!
Tools Needed
- Steamer or pot
- Mixing bowl
- Fork
- Rubber spatula
- Mixer (optional)
- Plate
- Frying pan
- Cooling rack
Ingredients
- Sweet Potatoes
- Tapioca Starch
- All-purpose Flour
- Baking Powder
- Sugar
- Salt
- Cooking Oil
- Vegetable Oil (for frying)
Step-by-Step Instructions
Step 1. Prepare the Sweet Potatoes and Dough
- Wash and steam sweet potatoes for 20 minutes, or boil them for the same duration. Check for doneness by inserting a fork; if it comes out clean, they're ready.
- Once cool enough to handle, peel and cut the sweet potatoes into pieces.
- Add the cooked sweet potatoes to a mixing bowl and mash into a paste using a mixer on low speed or by hand.
- Add the remaining ingredients (tapioca starch, all-purpose flour, baking powder, sugar, and salt) and gently fold everything together using a rubber spatula.
- Mix on low speed until everything is well combined (about 2 minutes).
- Lightly flour your hands and roll the dough into 3/4-inch balls.
Step 2. Shape and Fry the Balls
- Heat cooking oil in a frying pan over medium-low heat. Do not use high heat.
- Fry the sweet potato balls for about 3-6 minutes, or until golden brown, gently turning them to ensure even cooking.
Step 3. Drain Excess Oil
- Remove the fried balls and place them on a cooling rack to drain excess oil.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Use a neutral-flavored oil for frying.
- Avoid frying at high heat to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use regular potatoes instead of sweet potatoes?
While you can try, regular potatoes lack the natural sweetness and moisture of sweet potatoes, resulting in less flavorful and potentially drier balls. Sweet potatoes are highly recommended.
2. How do I store leftover Khanom Kai Kwa?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to a month. Reheat in the oven or air fryer before serving.
So there you have it – your very own batch of crispy, delicious Thai sweet potato balls! Enjoy these delightful treats as a snack, dessert, or a fun addition to your next party. Happy cooking!