Thai Sweet Potato Balls (Kanom Kai Nok Krata)
This Thai sweet potato balls recipe is deep fried until crispy and golden, naturally vegan and gluten free with a chewy fluffy center.
- Prep time
- 30 min
- Cook time
- 40 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 oz sweet potatoes (purple and/or orange)
- 2 tbsp pickling lime water (see notes)
- just under 1/4 cup full-fat coconut milk
- 1 1/4 cups tapioca flour
- 1 tsp baking powder
- 1/3 cup white sugar
- 1/2 tsp salt
- oil (as needed for deep-frying)
Instructions
- 1
Cut sweet potatoes into chunks and steam until fork-tender, about 20 minutes.
- 2
Mash the potatoes, then mix in tapioca starch, sugar, salt, and baking powder until it forms a crumbly, sand-like texture.
- 3
Gradually add coconut milk and lime water (or ice-cold water). Knead until the dough is smooth and not sticky. Let rest for 20 minutes.
- 4
Roll the dough into small, even balls.
- 5
Heat oil in a deep pan over medium-low. Add balls one at a time, avoiding crowding. Stir gently after 10 seconds to prevent sticking.
- 6
Once they float, gently press and swirl them in the oil to help them puff. Fry for 5–10 minutes, until golden and crisp.