Photograph of the finished Khanom khai hong

Thailand · Viên khoai lang ngào đường Khanom khai hong

Khanom khai hong

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sweet potato Sweet potato 1 kg
  • Photograph of Glutinous rice flour Glutinous rice flour 280 g
  • Photograph of Sugar Sugar 360 g
  • Photograph of Oil Oil 800 ml
  • Photograph of Roasted sesame seeds Roasted sesame seeds 80 g
  • Photograph of Salt Salt 8 g
  • Photograph of Coconut milk Coconut milk 160 ml
  • Photograph of Rice flour Rice flour 80 g

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.

Start cooking