Di Gua Qiu (Taiwanese Sweet Potato Balls)
Crunchy golden shells around a chewy, sweet orange middle. A Taiwanese night market treat made from two main ingredients.
- Time50 min
- LevelMedium
- Costabout £0.97 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Steam the sweet potato for 15 to 20 minutes until completely soft. Mash very smooth while hot, with no lumps.
20 min - 2
Mix in the sugar and salt, then work in the 80 g tapioca starch a little at a time until you have a soft, slightly sticky dough that holds a shape. Add a spoonful more if too wet.
- 3
Dust your hands with tapioca starch and roll the dough into 16 balls about the size of a walnut.
- 4
Heat the oil in a deep pan to 160°C (140°C fan). The oil should be moderate, not very hot.
- 5
Fry the balls in 2 batches for 6 to 7 minutes, turning, until they float, swell and turn deep golden brown. Drain on kitchen paper.
6 min 40 s - 6
Serve straight away while crisp. Eat warm, as they go hard and sticky when cold.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.