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Di Gua Qiu (Taiwanese Sweet Potato Balls)

Taiwanese · Dessert · Medium

Di Gua Qiu (Taiwanese Sweet Potato Balls)

Total
1 hr 5 min
Prep
25 min
Serves
6
Calories
260
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Golden sweet potato balls puff in hot oil with a light, chewy shell, a Taiwanese night-market sweet made from a simple starch dough.

Gentle pressing helps Di Gua Qiu (Taiwanese Sweet Potato Balls) expand as they fry, creating a lighter center than a plain fried dough ball. The sweet potato supplies the color and most of the flavor, with tapioca starch giving the shell its stretch.

Steam rather than boil the potato so the dough does not take on excess water. For this Taiwanese snack, weigh the potato after peeling and mash it while warm so the sugar dissolves evenly.

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Method

  1. Steam sweet potato over simmering water for until a fork slides through easily. Mash while warm with sugar and salt until completely smooth.

  2. Let the mash cool for , then knead in tapioca starch to form a soft, smooth dough. Divide into 30 equal pieces and roll into balls about 3/4 inch wide.

  3. Heat vegetable oil to 320°F (160°C) in a deep saucepan, no more than half full. Add half the balls and fry for until the surfaces set and begin to float.

  4. Gently press the floating balls below the oil with a slotted spoon, releasing between presses. Fry for more, repeating the gentle pressing, until puffed, golden and crisp. Lift onto a rack.

  5. Bring the oil back to temperature and cook the second batch the same way for . Let both batches cool for before serving; the centers remain very hot.

Forkue tips

  • Tapioca starch is also sold as tapioca flour. Do not replace it with wheat flour, which will make a bread-like dough instead of a stretchy shell.
  • Nutrition estimates allow roughly 2 tsp absorbed oil per serving; most frying oil remains in the pan.

Storing and reheating

Eat soon after frying, while the shells are crisp. Refrigerate leftovers for 2 days and reheat at 375°F on a rack; the centers will be firmer than freshly fried.

Kitchen gear

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Nutrition per serving, estimated

260Calories
1gProtein
44gCarbs
9gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Di Gua Qiu (Taiwanese Sweet Potato Balls): FAQ

Why are my sweet potato balls dense?

They may not have been pressed as they fried, or the dough may be too wet. Steam the potato, use the measured starch and press gently once the outer shell has set.

Can I use orange sweet potatoes?

Yes. Orange sweet potatoes work, though they can be moister than pale varieties. Steam them until tender and let visible surface moisture evaporate before mixing the dough.

How do I store and reheat Di Gua Qiu (Taiwanese Sweet Potato Balls)?

Eat soon after frying, while the shells are crisp. Refrigerate leftovers for 2 days and reheat at 375°F on a rack; the centers will be firmer than freshly fried.

How long does Di Gua Qiu (Taiwanese Sweet Potato Balls) take?

About 1 hr 5 min in total: 25 min prep and 40 min cooking.

What do I need to make Di Gua Qiu (Taiwanese Sweet Potato Balls)?

The key ingredients are sweet potato and tapioca starch, plus pantry basics.

Any tips for Di Gua Qiu (Taiwanese Sweet Potato Balls)?

Tapioca starch is also sold as tapioca flour. Do not replace it with wheat flour, which will make a bread-like dough instead of a stretchy shell.

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