Thai Sweet Potato Balls

Thai Sweet Potato Balls are a delightful gluten-free dessert featuring a crispy exterior and a soft, sweet filling made from purple sweet potatoes. Infused with coconut and a hint of pandan, these treats offer a unique twist on traditional Thai flavors.

Ingredients

• Purple sweet potato - 200 grams
• Glutinous rice flour - 50 grams
• Coconut sugar - 30 grams
• Coconut milk - 50 ml
• Pandan extract - 1/2 teaspoon
• Salt - a pinch
• Vegetable oil (for frying) - enough for deep frying

Steps

1. Peel and cube the purple sweet potato, then steam it for about 15 minutes or until tender.
2. In a mixing bowl, mash the steamed sweet potato until smooth.
3. Add the glutinous rice flour, coconut sugar, coconut milk, pandan extract, and a pinch of salt to the mashed sweet potato, mixing until a dough forms.
4. Divide the dough into small balls, about the size of a golf ball.
5. Heat vegetable oil in a deep pan over medium heat. Once hot, carefully add the sweet potato balls in batches, frying until golden brown and crispy, about 3-4 minutes per batch.
6. Remove the balls and drain on paper towels. Serve warm.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 33 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from purple sweet potatoes, which can help reduce inflammation.
• Gluten-free and made with natural ingredients, making it suitable for those with dietary restrictions.

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