Back to 6 servings Sweet Potato Balls 400 g sweet potato, about 1 large, peeled and cut into chunks 70 g tapioca starch (flour), plus extra for dusting 70 g glutinous rice flour Ginger Syrup 250 ml water 1 slice ginger, optional 100 g dark brown sugar
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1 Step 1: Boil the water with the ginger slice, if using. Stir in the brown sugar until dissolved, remove from the heat and let the syrup cool completely. It can be made a day ahead and refrigerated.2 Step 2: Steam the sweet potato chunks for 15 to 20 minutes until a fork slides in easily.3 Step 3: Drain the steamed potato in a sieve to remove excess moisture, then press it through the sieve with a scraper for a fine, lump-free puree.4 Step 4: Measure 300 g of the puree into a large bowl. Save the rest for another use.5 Step 5: Whisk the tapioca starch and glutinous rice flour together. Mix about 80% of the flour into the puree with a spatula, then add more a little at a time until the dough is soft and no longer sticks to your hands or the spatula. Roll a small piece into a log; if it holds together, it is ready.6 Step 6: Dust the work surface with tapioca starch. Roll a portion of dough into a log about 2 cm wide, cut it into 2 cm pieces, and roll each piece in tapioca starch so it does not stick. Repeat until the dough is used up; the balls may be irregular in shape.7 Step 7: Bring a large pot of water to a rolling boil over high heat and set a large bowl of ice water beside it.8 Step 8: Add the balls to the boiling water and stir right away so they do not stick to each other or the pot.9 Step 9: Cook over high heat, stirring often, until the balls float. Boil 2 more minutes, about 5 minutes total.10 Step 10: Strain the balls straight into the ice water and leave them for 10 minutes. Drain, then steep in the cooled ginger syrup for at least 30 minutes before serving.getsaucepan.com/r/0728d689-8029-5102-b1cb-720b0aac6a33
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