Khoai Lang Ken (Crispy Sweet Potato Fingers), Sweetened with Monk Fruit

Method

1. Wash 500g sweet potato and steam or boil it until tender.
2. Peel the cooked sweet potato and mash it very smooth with a spoon.
3. Mix the sweet potato with 20g tapioca starch, 3 teaspoons kOBE Monk Fruit Blend and 100ml coconut milk into a smooth, soft dough.
4. Shape the dough into small pieces about the length of a thumb.
5. Spread the remaining 10g tapioca starch on a tray and roll each piece so it is coated all over.
6. Mix 50g crispy frying flour with a little water and 10g black sesame, stirring into a thick batter that is not too runny.
7. Heat enough oil in a pan to cover the pieces. Dip each one in the batter and lower it into the pan.
8. Fry over medium or low heat for about 5 to 7 minutes per batch, turning until deep golden, then lift them onto a plate lined with paper towel.

Tips

• Mashing the sweet potato while it is still hot is easier and gives a smoother texture.
• If the sweet potato is still wet, scatter in a little more tapioca starch, since a loose dough will not hold its shape.
• Fry over medium or low heat, since high heat swells the inside while the shell burns.
• Mix the frying batter thick, because a thin batter gives a shell that never crisps.
• Rolling the pieces in dry tapioca starch first is what makes the batter stick.
• To keep some for later, fry them briefly, cool them and freeze, then thaw and deep fry again to serve.