Description
An authentic Thai street food snack made from sweet potatoes, sugar, and tapioca flour, deep-fried until golden and crispy on the outside with a chewy inside. Known in Thailand as Kanom Kai Nok Krata, these little golden balls are a beloved market treat.
Ingredients
Scale
- 500g sweet potato, peeled, steamed and then mashed
- 150g sugar
- 250g tapioca flour
- 30g corn flour (or plain flour, but corn flour gives extra crunch)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup milk (optional, depending on dough texture)
- Pandan leaves to infuse oil (optional)
- Oil for deep frying
Instructions
- Peel and cut the sweet potato into small bites. Steam for 15 minutes until soft.
- Mash the potato until smooth and leave it to cool down.
- Add sugar, salt, and baking powder. Mix well.
- Add tapioca flour and corn flour gradually, mixing until a dough forms.
- Roll the mixture into 1-inch balls.
- Heat the cooking oil on medium heat until hot.
- Fry pandan leaves in the oil until fragrant, then remove them.
- Add the sweet potato balls and fry until golden brown.
- Gently press the balls with a utensil during frying to expand them and create extra crunch.
- Serve hot or warm. (Note: this recipe does not work in an air fryer, though you may reheat them in one.)
Notes
- Use corn flour instead of plain flour for a crunchier texture.
- Adjust the milk depending on dough consistency—sometimes you may not need it at all.
- Maintain medium heat to ensure even frying without burning.
- These are best enjoyed fresh but can be reheated in an air fryer for crispiness.
Nutrition
- Serving Size: 5 balls
- Calories: 350
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
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