BALL OF UBI UNGU
Material :
250 gr Steamed purple, puree
70 gr Tapioca starch
20 gr Maizena Flour
50 gr Sugar refined
1 tsp Baking powder double acting
A pinch of salt
The oil for frying
How to:
- Mixed tapioca flour, cornstarch, refined sugar and baking powder, then sift.
- Mix with steamed purple sweet potato which is sdh mashed, knead until it can be scavenged. If too dry can be added only a little water. Then take a little dough round (sy, 20 gr). Do it until the dough runs out.
- Heat oil with medium heat tends to small, put the ball of yam.
- Tips to fry the inside of the hollow: when inserting a ball of yam, wait until yellowish and the surface of the skin look hard, then press-tap and back, do all sides (do not worry penyet, when released will bubble again). If it has not been firmly pressed, the ball of sweet potato tends to break. Fry until the skin is really sturdy, then lift. Ready to be served
May be useful
BALL OF UBI UNGU
Material :
250 gr Steamed purple, puree
70 gr Tapioca starch
20 gr Maizena Flour
50 gr Sugar refined
1 tsp Baking powder double acting
A pinch of salt
The oil for frying
How to:
- Mixed tapioca flour, cornstarch, refined sugar and baking powder, then sift.
- Mix with steamed purple sweet potato which is sdh mashed, knead until it can be scavenged. If too dry can be added only a little water. Then take a little dough round (sy, 20 gr). Do it until the dough runs out.
- Heat oil with medium heat tends to small, put the ball of yam.
- Tips to fry the inside of the hollow: when inserting a ball of yam, wait until yellowish and the surface of the skin look hard, then press-tap and back, do all sides (do not worry penyet, when released will bubble again). If it has not been firmly pressed, the ball of sweet potato tends to break. Fry until the skin is really sturdy, then lift. Ready to be served
May be useful
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