Good afternoon, are you you are looking for a recipe taiwanese sweet potato fried mochi appetizing How to prepare it not too hard. You just need to be careful, you will definitely get taiwanese sweet potato fried mochi which is delicious with aroma and taste that can provoke our taste buds

Several things can affect the taste quality of taiwanese sweet potato fried mochi, start from the type of ingredients, then selection of fresh and good ingredients to how to make and serve. No need dizzy guys if want prepare taiwanese sweet potato fried mochi good as long as you know the trick then this dish is can be a treat that is very special.

Ingredients and seasonings required for prepare

1. Use 300 grams Sweet potato (peeled and boiled, but you can also microwave them)
2. Use 1 tbsp Light brown sugar (add more as desired)
3. Prepare 25 grams Katakuriko (or cornstarch)
4. Use 75 grams Shiratamako
5. Prepare 1 Frying oil

I don't know if this is a traditional Chinese snack, but it's definitely a traditional family snack in my family. My PorPor (Grandma in Cantonese) had passed away this past weekend in her sleep. A few small lumps are OK. In a large bowl, mix together all the ingredients except sweet potatoes until well combined.

How to cook Taiwanese Sweet Potato Fried Mochi:

1. Cut the sweet potato into small pieces and boil. It's also okay to microwave.
2. Smash the sweet potatoes into a paste. If you want sweeter results, add light brown sugar.
3. Add the katakuriko and shiratamako and mix everything together well.
4. This is what it'll look like after the mixing in Step 3.
5. Roll into 2-3 cm diameter balls.
6. Fry the sweet potato balls in 140-160℃ oil for at least 2 minutes. If you lightly press down on them with the back of a spoon, etc. while frying, they'll absorb air and expand.
7. Once the outsides have browned, they're done.
8. Done and ready to serve!

Cool at room temperature and then cut into small rectangles and enjoy. In a mixing bowl, combine coconut, peanuts and sugar; set aside. In a saucepan over medium heat, bring water to a boil; stir in brown sugar; stirring until dissolved. Remove from heat; stir in mochiko and sherry. Mix together, ensuring that every piece of chicken is coated in the batter.

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