Bubble Khoi Lang (Sweet Potato Chewy Fried Cakes)
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A popular Kien snack featuring chewy sweet potato cakes fried to a crispy golden brown, perfect for dipping in milk.
00:35:00 total
Serves 4
medium
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Ingredients
- sweet potato - 200g (peeled and washed)
- sugar - 3 tbsp (to sweeten the dough)
- tapioca starch - 100g (for dough texture)
- hot water - 50ml (to mix dough)
- oil - watch the video to see (for deep frying)
Instructions
- Prepare Sweet Potato: Peel and wash the sweet potato, then cut into 1 cm slices.
- Steam Sweet Potato: Place the sweet potato slices in a steamer and steam for 25 minutes until soft.
- Make Dough: Remove the steamed sweet potato and mash it. Add sugar, tapioca starch, and hot water, then mix well until a soft dough forms.
- Shape Dough: Weigh the dough and form into round balls of about 7 to 10 grams each.
- Fry Cakes: Heat plenty of oil in a pan. Fry each dough ball until crispy and golden. Use chopsticks to stir or lightly press the balls while frying to help air get in and create a round shape.
- Serve: Serve the crispy sweet potato cakes hot, ideally dipped in milk.
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