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Homemade Sweet Potato Crackers
Merryn Tan
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Course
Snack
Cuisine
Malay
Equipment
Pressure Cooker
Wok
Ingredients
150
g
sweet potato
150
g
tapioca starch
100
ml
water
1
tsp
chicken stock powder
1/2
tsp
salt
1 1/2
tsp
sugar
1
tsp
oil
1
dash
pepper
Instructions
Remove the skin of sweet potatoes.
Cut sweet potatoes into cubes.
Prepare a steamer.
Steam the sweet potatoes until soft.
Weigh about 150g steamed sweet potatoes.
Mash the sweet potatoes while it is still warm.
Add salt, sugar, pepper, chicken stock powder and oil.
Mix thoroughly.
Add tapioca starch.
Add water.
Roll into a log.
Wrap with cling film.
Refrigerate for an hour.
Boil in slightly salted water for 20 minutes.
Once cooked, remove from boiling water and cool completely.
Store in an airtight container and refrigerate overnight.
Next day, slice thinly about 2mm in thickness.
Sun dry until each piece is harden.
It is ready when it turns translucent.
Fry in hot oil.
Store in an airtight container and serve in small servings.
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Family
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