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Fried Sweet Potato Balls (Kai Nok Grataa)


(makes 30)

  • 500g sweet potato
  • 150g caster sugar
  • 70g plain flour
  • 140g tapioca flour
  • ½ teaspoon salt
  • ½ a beaten egg
  • 2 tsps baking powder
  • 1 litre vegetable oil for frying


  1. Wash the potatoes, pierce the skin and cook on full power in the microwave for 5-10 minutes until they are soft. Alternatively, peel and chop the potatoes and cook in a steamer for 15-20 minutes until soft.
  2. If you have cooked the potatoes in a microwave, cut in half lengthways and scoop out the flesh into a bowl. If you have used a steamer, transfer the potato to a bowl.
  3. Mash the potato and add the sugar and salt. Mix then add half of the tapioca flour and plain flour, followed by all of the baking powder and the egg. Mix well then add the remaining flour. Mix again. If the dough is too dry add a small amount of milk.
  4. Leave the dough to sit in the bowl for 30 minutes then roll it into 2cm balls.
  5. Pour the oil into a Typhoon wok and heat. Depending on the size of your wok you will have to fry the dough balls in batches. Place the balls into the oil and press them down with a wooden spoon or spatula to encourage them to puff up. Fry until they start to turn golden brown.