These fluffy, cloud-like confections use a blend of sweet potato, tapioca starch, almond flour, and rice flour that comes together to create a light batter before being scooped and fried to golden perfection. Dunk into a fragrant cardamom and lemon syrup that makes for a truly addictive bite. This recipe is part of our Special Edition Meal Planner dedicated to celebrating Asian American and Pacific Islander Heritage Month.
For the Dough
- 120 grams sweet potato, peeled and small diced
- 40 grams almond flour
- 40 grams tapioca starch
- 20 grams rice flour
- 1 teaspoon baking powder
- 40 grams non-dairy milk
- Neutral oil for deep frying
For the Syrup
- 240 grams water
- 240 grams sugar
- 1 teaspoon lemon juice
- 3 cardamom pods, crushed
Boil sweet potato for 10 minutes or until soft. Mash well and set aside to cool.
Sift and mix dry ingredients together. Incorporate in mashed sweet potato and milk with a fork, then switch to using your hands. Make sure there are no lumps of flour throughout the dough. Dough will stick to your hands slightly. Cover and set aside.
Add water, sugar, and lemon juice to a small pot. Bring to a simmer over medium-low heat, then add in crushed cardamom pods. Cook for 4-5 minutes then remove from the heat.
Divide dough into 12 pieces (18-20 grams each.) Roll each piece between your palms to make smooth, round balls.
Heat oil over medium-low heat in a large pan or pot. Add dough balls, they should float on the surface and start to sizzle gently, moving constantly with a slotted ladle up and down in the oil without touching the balls to make sure they are evenly frying. Once they have expanded and have browned slightly (about 4-5 minutes), increase heat and fry until they are golden brown, 3-4 minutes.
Remove from oil and place on some paper towels. Let rest for 10 minutes.
Gently place fried dough in the warm sugar syrup. Soak for 1 hour, turning halfway through to ensure they soak the syrup evenly.
Serve warm or at room temperature. Enjoy!