Taiwanese Sweet Potato Mochi (地瓜球)
12 Balls · 30 Minutes
Ingredients
• 200 g raw Okinawan sweet potato • 40 g tapioca starch • 45 g coconut milk • ¼ tsp baking powder • Agave/honey to drizzle (optional) • Toasted sesame seeds to top (optional)
Steam & Mash
Peel and slice sweet potato into small cubes. Bring a steamer to a boil and steam the sweet potato cubes for 10–12 minutes or until softened. Mash the steamed sweet potatoes and combine with tapioca starch, coconut milk, and baking powder.
Shape & Air Fry
Roll the dough into small balls, approximately 24 grams each. Lightly grease an air fryer and place the dough balls in. Air fry at 350°F for 15–17 minutes.
Serve
Enjoy as is or serve with some agave/honey and sesame seeds. Note: You can freeze the uncooked dough balls and air fry at a later time.
食材
• 沖繩紫薯 200 克 • 木薯澱粉 40 克 • 椰奶 45 克 • 泡打粉 ¼ 小匙 • 龍舌蘭糖漿／蜂蜜 適量（可省略） • 烤芝麻 適量（可省略）
蒸熟 & 搗泥
紫薯去皮，切成小塊。蒸鍋燒開水後，將紫薯塊蒸 10–12 分鐘，直到變軟。趁熱將紫薯搗成泥，加入木薯澱粉、椰奶和泡打粉，混合均勻。
搓圓 & 氣炸
將麵糰搓成小球，每個約 24 克。氣炸鍋內壁薄塗一層油，放入地瓜球。以 180°C（350°F）氣炸 15–17 分鐘。
上桌
直接享用，或淋上少許龍舌蘭糖漿／蜂蜜，撒上烤芝麻。 小提示：未炸的生麵糰球可以冷凍保存，要吃時直接放入氣炸鍋即可。