Sweet potato balls (di gua qiu in Mandarin) are a popular Taiwanese street snack: golden, crisp on the outside and soft and chewy inside. They need just a few ingredients, and they are a good way to use extra sweet potatoes.
What are sweet potato balls?
Traditional versions at Taiwanese night markets are fried and are often described as airy and sometimes hollow inside. Home recipes usually give a denser, chewier ball, thanks to tapioca starch in the dough. Many cooks use purple sweet potato for its color, but orange or yellow sweet potato works as well.
Ingredients
Makes about 20 small balls.
- 300 g sweet potatoes, peeled and cubed (purple, orange or yellow)
- 50 to 80 g (about 1/3 to 1/2 cup) tapioca starch, plus extra for dusting
- 1 to 2 tablespoons sugar, to taste
- Neutral oil with a high smoke point, for frying
The amount of starch depends on how moist your sweet potatoes are, so add it gradually.
Method
- Steam the sweet potato for about 20 minutes, until a fork slides in easily.
- Mash while still warm until completely smooth. Stir in the sugar.
- Add the tapioca starch gradually and knead until a smooth, pliable dough forms that is not sticky. It should feel a bit like modeling clay. If it sticks, add a little more starch. If it cracks, add a spoonful of water or a little more mash.
- Roll the dough into a log, cut into even pieces and roll into small balls, about 2.5 cm (1 inch).
- Heat about 5 cm (2 inches) of oil in a pot over medium heat, to roughly 160°C (320°F). The oil should bubble gently around a test piece of dough, not rapidly.
- Fry in small batches for several minutes, turning, until golden and puffed. Swirling the balls and gently pressing them with a skimmer helps them cook evenly.
- Drain on paper towels and serve warm.
Frying tips
- Balls shrink or wrinkle after frying: they are likely underfried. Cook a little longer on moderate heat.
- Balls burst or crack: dough may be too dry, or the oil too hot. Keep shapes smooth and check for cracks before frying.
- Oil safety: use a deep, heavy pot, never leave hot oil unattended, and keep water away because it causes spattering. Lower balls in gently with a spoon.
- Greasy results: oil that is too cool makes greasy balls, so keep it steady and fry small batches.
Purple sweet potato mochi balls
For a chewier, mochi-like texture, some cooks replace part of the tapioca starch with glutinous rice flour. Glutinous rice flour is made from sticky rice and does not contain wheat gluten. Start with a mix of the two, such as half and half, and adjust until the dough is smooth. You can also shape the dough around a small piece of cheese, red bean paste or taro paste. For a taro paste filling, see our sweet taro cake article.
Gluten-free notes
Sweet potatoes and tapioca starch are naturally gluten-free, so these balls can be gluten-free if all ingredients and oil are. Check labels and avoid cross-contamination in shared fryers, especially if anyone eating has celiac disease. For more ideas, see our gluten and dairy free dessert recipes. Taro balls follow the same principle: taro and tapioca are naturally gluten-free, but some premade mixes or toppings are not, so check the packaging.
Using up extra sweet potatoes
- Make these fried balls or bake them for a lighter option. Baked or air-fried balls are less crisp and less puffy.
- Mash and use in muffins or cakes. If you like soft, fruit-based cakes, our Indonesian banana cake is a good one to try next.
- Roast, steam or freeze mashed sweet potato for later.
Storage
These are best eaten warm, soon after frying, because they harden as they cool. Refrigerate leftovers and reheat in an oven or air fryer to bring back some crispness. Unfried, shaped balls can be frozen on a tray, then stored in a bag and fried from frozen at a lower temperature for a little longer.
FAQ
What can I do with too many sweet potatoes?
Roast, steam, mash, bake into cakes and muffins, or turn them into these balls.
Are taro balls gluten-free?
Taro and tapioca are naturally gluten-free, but check any added ingredients or premade mixes.
How do you make purple sweet potato mochi balls?
Follow the method above using purple sweet potato and a mix of tapioca starch and glutinous rice flour.
Which organ is sweet potato good for?
We cannot make health claims here. Sweet potatoes are a food rich in starch and fiber, and a doctor or dietitian can answer questions about specific health needs.