Khanom khai hong

Method

1. 1 Steam the sweet potatoes for 20 minutes, then mash them while they are still hot.
2. 2 Knead the sweet potatoes with glutinous rice flour, rice flour, and coconut milk until you have a smooth, non-sticky dough.
3. 3 The egg-shaped pellets are round and smooth, about the size of a bird's egg; "khai hong" means swan egg, so the pellets must be smooth and uncracked.
4. 4 Fry in warm oil at 150 degrees, then gradually increase the temperature to 175 degrees for 8 minutes until the balls puff up without cracking.
5. 5 Cook the sugar with 60 ml of water until the syrup forms threads, then turn off the heat.
6. 6 Pour the drained cubes into the syrup and swirl the pan until the sugar forms a white powder, then sprinkle with roasted sesame seeds.

With an appliance

• Air fryer 49 min

  Replace step 4: spray oil around the potato balls and fry in an air fryer at 150 degrees for 7 minutes, then increase to 175 degrees for another 5 minutes, flipping at the 7th minute; steps 5 and 6 remain coated with sugar in the pan.