Ingredients:
Sweet Potato-200g, Tapioca Flour-50～100g, Sugar-30g
Methods：
1. Wash the sweet potato, then slice it thinly, steam over high heat for 15 minutes until cooked.
2.Pour into i-Processor, add sugar while still hot, then blend at speed 2 for 1 minute.
3.Add half of the tapioca flour, mix at speed 2 until well combined.
4.Adjust the amount of tapioca flour accordingly based on the moisture level of the sweet potato dough.
5.Knead the dough until it is smooth and uniform, and not sticky to the touch.
6.Roll and knead into a long cylindrical shape, and cut into small, evenly sized balls, then roll and knead into a round ball.
7.After wok heated then only pour in the cold oil, when the oil is about 50% hot, you can start frying.
8.Fry over medium-low heat until they float up.
9.Repeatedly press down the floating sweet potato balls, this action is the key to making the sweet potato balls chewy and hollow.
10.The entire deep-frying process takes about 8 minutes.
11.Increase the heat and swirl continuously before removing, fry until golden brown, then remove.
12.Finally, transfer to a plate and sprinkle with powdered sugar.
材料：
番薯-200克、木薯粉-50～100克、细砂糖-30克
做法：
1. 番薯洗净切薄片，大火15分钟蒸熟。
2. 将番薯倒入智能养生机中，趁热加入细砂糖，档速2搅拌1分钟。
3. 加入一半木薯粉，档速2搅拌至均匀即可。
4.视番薯泥团湿度，适量增加木薯粉。
5.面团揉至均匀光滑，不粘手即可。
6.搓揉至长条状，再切成大小均匀小团，然后搓揉至圆球状。
7.热锅倒入冷油，油约5成热即可下锅炸。
8.中小火慢炸至浮起。
9.将浮起来的地瓜球反复往下压，这动作让地瓜球Q弹空心的关键。
10.整个油炸过程约8分钟左右。
11.捞出前火温调大并不断打圈，炸至金黄后捞出。
12.最后上盘撒上糖粉即可。