Thai cuisine · Desserts & Sweets

Khanom Khai Nok Krata

Deep-fried balls of sweet potato and glutinous rice flour, crisp outside and chewy-soft inside like mochi.

Ingredients · for 4 servings

• 400 g sweet potatoes
• 200 g glutinous rice flour
• 80 g sugar
• 40 g shredded coconut
• 1/2 tsp salt
• 1 tsp baking powder
• 2 tbsp water
• 1 l oil for frying

Instructions

1. Peel the sweet potatoes, cut into slices and steam soft for 20 min., then mash finely with a fork while still hot and let cool to lukewarm.
2. Mix in sugar, salt, shredded coconut and baking powder, then work in the glutinous rice flour in portions until a soft, no-longer-sticky dough forms – add the water only if needed.
3. With lightly oiled hands, roll about 24 walnut-sized balls from the dough and lay them side by side on a tray.
4. Heat the oil to 150 °C and deep-fry the balls in batches at this low temperature for 5–6 min., pressing them constantly against the side with a slotted spoon so they puff up.
5. Raise the heat to 180 °C and fry the balls a further 2–3 min. until golden brown and crisp.
6. Drain on paper towels and serve while still warm, while the shell crackles and the center pulls soft.