Recipe Ingredient
- 500g sweet potatoes, scrubbed clean
- 240g tapioca flour
- 1½ tsp baking powder
- 3/4 tsp monosodium glutamate
- 3/4 tsp salt
- 1½ tsp oil
- 6-7 dried chillies, seeded and blended finely
Instructions
- Cook sweet potatoes in a pot of boiling water until tender. Peel, then mash the potatoes. Mix in the rest of the ingredients until a smooth dough is formed.
- Divide dough into 3 equal portions. Roll each portion into a long sausage then arrange on a lightly oiled tray. Steam over medium heat for about 40-45 minutes.
- Remove and cool, then chill in the refrigerator for 2 days or until the roll is almost hard to the touch.
- Slice the roll thinly and sun-dry the pieces for 2-3 days until completely dry. Deep-fry the sweet potato crackers in medium hot oil until golden and crispy.
