Recipe Ingredient
- 300g sweet potatoes
- 300-350g tapioca flour
- 1¼ tbsp salt
- 1¼ tsp pepper
- ¾ tsp monosodium glutamate
Instructions
- Clean potatoes and steam until soft. Mash into a fine paste through a wire-mesh sieve. Add tapioca flour, salt, pepper and monosodium glutamate. Mix to a fairly stiff dough.
- Divide the dough into 4 portions. Roll into a long cylinder. Arrange the rolls on a greased tray and steam over high heat for 40-45 minutes until cooked through. Leave aside to cool completely. Wrap the rolls tightly with a piece of clean muslin and chill in the refrigerator overnight until they are hard. Cut into thin slices.
- Arrange the thin slices on a tray and air- or sun-dry for at least 2-3 days. Deep-fry the sweet potato slices until golden and crispy.
