Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Steam 400 grams of Indonesian orange sweet potatoes in a steamer until soft.
local_fire_departmentHigh heat, about 20 to 25 minutesWatch out
The sweet potatoes must be thoroughly steamed and softened, otherwise there will be hard lumps when mashed, affecting the dough texture.
Slowly mix 400g tapioca flour, 2 tbsp sugar, and 1 tsp salt into 400g steamed sweet potato puree, slowly add appropriate amount of water to knead into non-sticky dough, and divide into two portions.
Watch out
If the dough is too loose to form a ball, you can add water appropriately. Conversely if the dough is too wet, you can add tapioca flour.
Sprinkle a layer of tapioca flour on the table and roll the dough into long strips.
Watch out
Sprinkle enough tapioca flour on the table to prevent sticking, otherwise the dough will stick and break.
Place the dough strips on a steaming tray lined with foil, steam on high heat for 30 minutes until cooked and expanded.
local_fire_departmentHigh heat, about 30 minutesWatch out
The dough will swell during steaming, so each strip must be spaced apart, otherwise they will stick together.
Take out the steamed dough strips, let cool, wrap tightly with plastic wrap, and put in the refrigerator overnight.
Watch out
Must be completely cooled and tightly wrapped in plastic wrap, otherwise the surface will dry and harden.
Keep your fingers away from the blade when using a slicer to avoid cuts.
Take it out from the refrigerator the next day, use a planer to slice into thin slices, remember the thinner the better.
Watch out
Keep a uniform thickness when slicing, too thick will not be crispy enough after frying.
Neatly arrange the sweet potato slices under the sun to dry until completely dry and hard.
Watch out
Must be completely sun-dried, otherwise it will easily mold or fail to expand during frying.
Hot oil is extremely hot and easy to splash, place gently when putting in to avoid burns.
Deep fry with hot oil into crispy crackers until they quickly expand, float, and turn golden brown.
local_fire_departmentMedium-high heat, about 2 to 3 minutesWatch out
The oil temperature must be hot enough and stirred properly, otherwise the crackers will burn or fail to expand.
Scoop up the fried sweet potato crackers, put them on oil-absorbing paper to drain, let cool and store.
Watch out
Must be completely cooled before sealing and storing, otherwise it will soften and lose crispiness.
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