• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • 300g sweet potatoes
  • 300-350g tapioca flour
  • 1¼ tbsp salt
  • 1¼ tsp pepper
  • ¾ tsp monosodium glutamate

Instructions

  1. Clean potatoes and steam until soft. Mash into a fine paste through a wire-mesh sieve. Add tapioca flour, salt, pepper and monosodium glutamate. Mix to a fairly stiff dough.
  2. Divide the dough into 4 portions. Roll into a long cylinder. Arrange the rolls on a greased tray and steam over high heat for 40-45 minutes until cooked through. Leave aside to cool com­­pletely. Wrap the rolls tightly with a piece of clean muslin and chill in the refrigerator overnight until they are hard. Cut into thin slices.
  3. Arrange the thin slices on a tray and air- or sun-dry for at least 2-3 days. Deep-fry the sweet potato slices until golden and crispy.

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