Bola-bola ubi (sweet potato balls) is one of the popular mid-afternoon snacks in Jakarta. And surprisingly it's also very easy to make.
Last Monday, I was craving for these sweet balls and thinking about whipping up a batch when I realized that I didn't have sweet potatoes. But I had some purple potatoes that J acquired from Berkeley Bowl last weekend.
So I figured I'd give it try. And the result did not disappoint me. And, oh, it's totally gluten free!
- 500 grams cooked and mashed purple potato
- 6 tablespoons tapioca flour/starch
- 1/3 cup granulated sugar, plus 1/3 cup for dusting
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup milk (if necessary)
- Oil for frying
- In a large mixing bowl, combine potatoes, tapioca flour, 1/3 cup of sugar, salt, baking powder, and vanilla until well mixed. If the dough is a little too hard, add a little bit of milk.
- Take a heaping tablespoon of dough and roll it into a small ball (about 1 1/2-inch in diameter). Repeat the process with the remaining ingredients. You should be able to get 20-24 balls.
- Place oil in a frying skillet, enough to cover at least 1-inch from the bottom of the skillet. Heat oil over medium heat until it reaches about 350 F. Fry potato balls in batches, 6-7 at a time, until well cooked and turn golden brown, about 3-5 minutes. Transfer to a plate lined with paper towel to absorb excess oil.
- Place 1/3 cup of sugar in a shallow bowl. Roll potato balls in sugar until well covered. Transfer potato balls to serving plate and serve warm.