5 Ways to Make Crispy and Fragrant Sweet Potato Cakes, Delicious and Easy to Make at Home

Prepare sweet potatoes

First, you need to wash the sweet potatoes, peel them, slice them, and soak them in a bowl of water.

Steam or boil the sweet potatoes in a pot, once cooked, mash them finely.

Then mix with 20 grams of tapioca starch and 2 tablespoons of sugar (or less depending on your taste), add 100 ml of coconut milk to enhance the aroma. Then mix the ingredients well.

Shape the kén

You shape the sweet potatoes into pieces that are finger-sized (these are called kén).

Roll each kén in a thin layer of tapioca starch and place it on a plate, making sure the starch adheres evenly to the sweet potato ball.

Mix the batter for deep frying

Add 150 gr of deep-frying flour into the bowl, add 150 ml of water, then stir well, the mixture should not be too watery and also not too thick. Place this mixed flour bowl next to the sweet potato dumplings plate.

Fry the dumplings

Place a pan on the stove, add about 300ml of cooking oil and heat it up, test the oil by dipping the end of a chopsticks in it; if you see small bubbles, the oil is ready.

Dip each sweet potato dumpling in the batter, then place it in the hot oil for deep frying.

Stir the sweet potato dumplings in the hot oil for about 5 – 7 minutes until they turn golden brown over medium heat, then remove the dumplings and place them in a strainer to drain excess oil.

Finished Product

Eat sweet potato balls while they are still hot to experience the crispiness and the beautiful golden color of the fried batter.

The best feeling is when you bite into a piece of sweet potato, feeling the crunchiness, then savoring the rich, nutty flavor of the sweet potato combined with other seasoning ingredients.

Prepare and Steam the Sweet Potatoes

Wash the purple sweet potatoes with water to remove dirt, then peel and rinse again with water. Cut into small pieces about the size of a finger to make it easier to cook when steaming.

Next, place the sweet potatoes in a steamer and steam for about 15 minutes over medium heat until the sweet potatoes are soft. Use a toothpick to poke into the sweet potato; if it goes in easily and feels soft, it means the sweet potatoes are cooked.

Then, place the steamed sweet potatoes into a bowl, add 45g of flour (about 3 tablespoons), and 1.5 tablespoons of sugar. Quickly mash the sweet potatoes while they are hot to dissolve the sugar, then knead briefly to form a smooth, sticky dough.

Shaping the dough and frying the sweet potatoes

After kneading the sweet potatoes into a smooth, sticky dough, shape the dough into long cylindrical forms the size of a finger, like a cocoon.

To achieve a nicer color when frying and to prevent them from sticking together, coat the sweet potato shapes with a layer of flour!

Prepare a pan with about 300ml of cooking oil, place the pan on the stove, and when the oil is hot, gradually add each sweet potato piece until about 3/4 of the pan’s surface is covered.

When the sweet potatoes turn golden and float, you can remove them and let them drain. Fry each batch of sweet potatoes until all the ingredients are used up.

Finished Product

Sweet potato dumplings made from purple sweet potatoes have an attractive color, with a crispy yellow exterior and a purple interior, offering a sweet and nutty flavor, perfect for enjoying in the afternoon.

Product Information:

• You can use a steamer pot with a diameter of 32 cm to steam sweet potatoes. The steamer’s base design features evenly spaced steam vents that allow steam to distribute evenly throughout the pot, cooking the food quickly. The heat-resistant handle ensures safety while cooking.
• Currently, the price of a steamer pot ranges from 380,000 – 1,360,000 VND (price updated in June 2022).

Prepare and Boil Sweet Potatoes

Wash the sweet potatoes thoroughly and place them in a pot of water, boil for about 30 minutes.

After boiling, let the sweet potatoes cool down a bit, then peel and cut them into small slices about the thickness of a finger.

Mix the Dough for Sweet Potato Balls

Place the boiled sweet potatoes in a bowl, put on gloves, and mash the pieces until smooth.

Then, add to the bowl a mixture of ingredients including: 30gr fried dough, 70gr flour, 1 tablespoon of sugar, 3 teaspoons condensed milk, and 40ml of unsweetened milk. Mix thoroughly and knead the dough into a cohesive mass.

You knead for about 5 – 10 minutes until the mixture binds together and becomes smooth, then cover the bowl with plastic wrap to let the dough rest for about 10 minutes.

After 10 minutes, you break off pieces of sweet potato dough just enough, roll them into balls, then shape them into a chrysalis. Next, you roll them in black sesame seeds on the outside.

Frying sweet potato chrysalis

Add about 100ml of cooking oil to the pan so that it is enough to submerge the sweet potato and heat the oil on high heat.

When the oil is hot, drop each piece of sweet potato chrysalis into the pan, then lower the heat to medium or low to prevent the sweet potato from burning, and fry for about 5 – 7 minutes for each piece! Remember to turn them over while frying to ensure they cook evenly golden brown.

Finished product

The sweet potato chrysalis is extremely attractive, with a crispy golden outer shell, and a chewy, rich inside, with a slightly salty and mildly sweet taste.

If you make a lot, you can fry them and then store them in the refrigerator, and when you want to eat, take them out and fry them again; they will be crunchier!

Prepare and steam the sweet potatoes

Wash the sweet potatoes thoroughly to remove dirt, then peel and wash them again with water. Cut the sweet potatoes into pieces about 2 finger joints thick and soak them in a basin of water for about 5 minutes.

Next, place the cut sweet potatoes into a steaming pot or boil them until cooked for about 10 – 15 minutes.

Then, add the cooked sweet potatoes to a blender with 30g of tapioca flour, 2 tablespoons of sugar, and 100ml of coconut milk, and blend the ingredients until smooth for about 3 – 5 minutes.

Shape the sweet potato balls

Shape the sweet potato into butterfly-shaped balls that are the size and shape of fingers. Roll each sweet potato ball in a thin layer of tapioca flour and then place them on a plate.

Mixing the potato frying powder

Add 150g of crispy frying powder and 150ml of water into a bowl, then use a whisk to stir until the mixture is thick and smooth without lumps.

Frying the sweet potato dumplings

Place a pan on the stove, add 300ml of cooking oil and heat on high. Dip the end of a chopstick into the oil; if it bubbles, the oil is ready.

Coat each sweet potato dumpling in a layer of crispy frying powder and then place them in the pan to deep fry over medium heat.

Stir the sweet potatoes regularly until they turn a uniform golden color, then remove them to a plate lined with paper towels.

Finished Product

The sweet potato balls have an eye-catching golden color, a crispy fragrant outer layer, and a soft chewy inside with a pleasing salty-sweet flavor.

On a chilly afternoon, enjoying hot and nutty sweet potato balls is truly wonderful, isn’t it!

Product Information:

• You can use a 300W blender to prepare the dish. With a 4-blade stainless steel blade, it helps to blend food quickly. Additionally, the product has various blending functions such as: low – high speed blending, and pulse blending, making it easy for you to customize.
• Currently, the price range for blenders is about 350,000 – 8,700,000 VND (price updated in June 2022).

Prepare and steam the sweet potatoes

After buying, wash the sweet potatoes, peel them, and steam for about 15 minutes until they are soft.

Next, place the sweet potatoes in a bowl and mash them with a fork until smooth and fine like baby powder.

Mix the dough and shape the cake

After mashing the sweet potatoes, add 20g of butter, 10g of condensed milk, 2 tablespoons of honey, 50g of tapioca flour, 30g of glutinous rice flour, and 20g of water into the bowl, and mix until the dough no longer sticks to your hands.

Next, shape the dough into kén balls or any shape you like, then roll them in a layer of sesame seeds and get ready to fry.

Fry the cakes

You place a pan on the stove, heat the oil, and gradually add the cakes to fry until golden brown, then take them out.

When frying, be sure to stir gently and evenly; as soon as the cakes change color, take them out immediately and place them on paper to absorb excess oil so that the cakes become crispier.

Final Product

Sweet Potato Balls have a crispy outer layer and a chewy, sweet, and fragrant inside, with the rich flavor of sweet potatoes that will surely delight you and your family! Let’s make this dish right away!