Sweet Potato Rice Donut Balls


This recipe idea started from a catch-up lunch with a few of my Cambodian friends who worked near me in the CBD. My friend Shirley bought some Thai sweet potato donuts from Chat Thai and shared them with everyone. They were very delicious and addictive. I just couldn’t stop eating them. Shirley laughed at me as she had the same crush for these donuts. I told her the texture of the donuts were very similar to the Cambodian deep fry balls called Nom Krauch, except it didn’t use sweet potato and Nom Krauch had sweet mung bean filling and was coated by sesame seeds. I challenged myself and was determined to replicate these delicious balls.

I searched for the recipes online, but didn’t seem to find anything that matched what I was looking for. My in-law has Nom Krauch recipe, but that does not use sweet potato. If I could not find anything I will use her recipe and add sweet potatoes and adjust accordingly. However after more searching, I came across a Korean blogger called Holly from Beyond Kimchee blog. Her recipe was the closest to what I was looking for. By adding my small twist to it, I got the balls that I was so addicted to eating.

Holly’s recipe is different to other donut recipes because it uses glutenous rice flour which gives that chewy texture to the balls and not the typical donut texture. Because of my root as a Cambodian, I replaced milk with coconut cream. I know hey, it already sounds exciting. According to Holly, rice flour does not absorb as much oil as wheat flour, another motivation to make these balls. The dough also freezes well, so when I feel like my sweet potato donut fix, I can quickly deep fry them.

Let see if you can recreate this at home and become another addict.

Recipe for Sweet Potato Rice Donut Balls
Made: approximately 40 balls
Time: 20 mins preparation, 15 mins cooking

What you need:
0.5 kg sweet potatoes
2 cups glutenous rice flour
1/3 cup all purpose flour (can omit for gluten free)
1/3 cup sugar
1 tsp salt
1/2 tsp baking powder
1 cup hot coconut cream
oil for frying
Extra sugar for coating (optional)

1- Cook sweet potatoes with skin on in any method you prefer. I just use microwave according to its instruction. It took me about 8 mins


2- Halve the cooked potatoes and scoop the flesh out to a bowl. Mash them well


3- In a large bowl combine all other dry ingredients. (If you have a thermomix, add all in bowl and mix on speed 3 for 5 seconds)

4- Add the mashed potatoes to the rice flour mix and start rubbing them together with your hand. Be extra careful as the potatoes may still be hot. You will soon see them forming fine crumbs. (In thermomix, speed 4 for 5 to 10 seconds then knead for 1 mins)

5- Add half of hot coconut cream first and use spoon to mix them till well combined. Add more coconut cream according to the texture of the dough. You do not want it too wet as it is hard to roll them into ball. The dough should be similar to bread dough. (In thermomix, add warm coconut cream through the lead whole bit at a time and knead for 2 to 3 mins till well combined and get to required consistency)

6- Roll dough into small size balls (smaller than golf balls)


7- Heat oil but not overly hot. I used low to medium heat and adjust it according to your stove. If the oil is too hot it will burn the outside and the inside is still uncooked

8- Deep fry the balls as needed and freeze the left over. You need to roll the balls around in the hot oil using metal strainer until they become evenly brown and crispy outside


9- Strain the balls and place them on a plate lined with paper towel to remove excess oil


10- Place extra sugar in a bowl or plate and coat the balls with sugar (Optional, skip this if you do not like sugar)



Tips: you can hide a surprise inside the balls. Maybe chocolates, or caramelised shredded coconuts, or sweet mung beans. I have tried it wrapping the dough around a piece of taro coated with sugar and it is quite yummy. Holly’s recipe used cinnamon sugar to coat the balls like the actual donuts. I prefer the taste of raw sugar.


The best ever scones


My second post, yey! I cannot believe I am doing this, but I am loving it. Today is Sunday. The good news is that it is still weekend, the bad news is tomorrow is Monday. Our normal Sunday routine is taking the boys to swimming lesson in the morning and then lunch and then nap time. After nap, we do something together, either cooking, craft or outing to the park or go for a train ride. This Sunday is different. I hosted a get together with some of my high school girlfriends of more than 14 years. Since I became a mum, I do not get to go to most catch-up events the girls organised. So I decided to invite them to my place and had some afternoon tea. I was very excited about today as I haven’t seen and had any long chat with them for ages. The girls offered to bring in some snacks and I would provide tea and some sweets.

I have decided to bake some scones as they sound easy and do not take so much effort. Yep this is my first time baking scones. I love eating them but I just never had a chance to make them myself. So this is it. I googled for scones recipes using Thermomix as I have the luxury to own one. I found this recipe from the Thermomix community called “The best ever scones” and has a lot of good reviews and the recipe is very simple. Less than one minute in the machine, I got the dough ready to shape into scones. My four year old Eric was helping me cutting the scones and place them on the baking tray. While the scones were cooking in the oven, I started laying out the plates and tea pots and cups for the high tea. I got some daffodils from the nursery yesterday and it made a perfect centrepiece.


The scones came out so perfect, light and golden and delicious. They were the best scones I have ever eaten. Being fresh from the oven made them even tastier. They were served with jam and fresh thick cream, yes I was lazy and did not have time to whip it. I also baked some short breads the weekend before so I reheat them in the warm oven. I also made some Japanese steam cakes earlier this morning. The tea I used was jasmine green tea from T2. The girls and my boys and I really enjoyed the scones and everything else. It was such a good catch up.

Below is the extract of the recipe for the scones from the Thermomix Community, although it could be easily made without thermomix. Happy scones making and let me know how you go.

Recipe for best ever scones
Made: 12 scones
Time: 15 mins preparation, 10-15 mins baking time

What you need:
400g self raising flour
20g butter at room temperature
30g sugar
125ml milk
125ml cream
1 egg
extra flour for dusting
extra milk for glazing


1- Preheat oven to 220 degree Celsius

2- Line baking tray with baking paper

3- Place flour and butter in the thermomix bowl and mix for 8 to 10 seconds on speed 9 until bread crumb consistency. For non-thermomix, place flour and butter in the food processor and turn on high speed for 8 to 10 seconds until bread crumb consistency

4- Place the rest of the ingredients in the mix and mix for 5 to 10 seconds on speed 4 till the mixture is combined. For non-thermomix, turn on medium speed for 5 to 10 seconds

5 – lightly knead the mixture till all well combined. For thermomix, knead for 30 seconds on interval speed

6 – Pour dough mixture onto well floured surface and lightly pat dough into 3cm thickness. NOTE: dough will be very light and sticky – this is ok

7 – Cut into rounds with scone cutters (or any round shapes. I do not have scones cutter so I used my baby formula bottle lid)

8 – Place scones together (touching each other) on to lined oven tray

9 – Glaze with a little milk and bake in a very hot oven at 220 degrees celsious for 10 to 15 mins. For my oven, it took 10 mins and I had to rotate my tray half time


10 – Cool in a clean tea towel on a wire rack

10 mins after….

10 mins after….

Happy afternoon tea!

Afternoon high tea

Afternoon high tea