Taiwan Sweet Potato Ball with Nian Gao
Servings Prep Time
20balls 10mins
Cook Time
Servings Prep Time
20balls 10mins
Cook Time
  • KNIFE 100 percent Groundnut Oil
  • 100g sweet potatopeeled and cut into 2cm by 2cm cubes
  • 33g tapioca flour
  • 25g sugar
  • 1-2tbsp waterif required
  • 30g Nian gaocut into 1cm by 1cm cube
Step 1: Prepare the sweet potato dough
  1. Steam the sweet potato cubes for 12 mins or until it is fork tender.
  2. While it is still hot, mash the sweet potato into a paste with a fork. Quickly add the sugar and tapioca flour and mix until a soft dough forms. If the dough is too dry, add 1 tbsp of water gradually and knead the dough till it reaches the consistency of a playdough.
Step 2: Wrap the nian gao
  1. Pinch off a piece of dough, around 8g.
  2. Roll it into a small ball, flatten it, and place a nian gao cube on the dough. Wrap the dough around it and roll into a round shape. Set aside.
Step 3: Deep fry and ready to serve
  1. In a wok, pour in KNIFE Groundnut Oil till it fills about ⅓ of the wok. Heat it up on medium heat.
  2. Once the oil is hot, add in the balls and let it fry for 1 – 2 minutes. Use medium-low heat to avoid burning.
  3. With the metal sieve, stir the balls and press them flat gently. The balls will expand and form a crispy crust with a hollow centre.