Sweet Potato Balls

I saw this recipe in my cookbook "Taiwan Night Market Snacks", and I thought to give it a try. I couldn't find sweet potato starch in the supermarket, instead I used tapioca starch. I don't know if I did it right, the outcome is sort of chewy (knowing tapioca is one of the ingredients in making bubble tea).

Here's the recipe:
sweet potato 500 g (2 pieces)
sweet potato starch 400 g ( I used tapioca)
brown sugar (I used 1 cup)

Cut sweet potato into cubes. Steam until soft and pound it in puree.

Add sugar and sweet potato starch, whisk well to blend. Knead into long cylinder; cut for about 1.5 cm cubes.

Deep fried sweet potato cubes in oil for about 30 seconds; stir rapidly and press cubes lightly to make cubes into balls. Transfer to plate and ready to serve.

Egg Rolled Pancake

Zǎo ān (早安) means Good Morning!
Dan Bing (蛋餅) or Chinese Pancake is a very popular breakfast here in Taiwan.It's also one of my favorite! Today, I made similar to what they sell nearby. I made it a little bit dry, since I didn't put much oil as the original recipe. I like it that way, and I used extra-virgin olive oil.

Ingredients:

1/2 cup all purpose flour

2 eggs

2 stem scallion
Oil for frying

Seasoning (a):
dash of salt
1 tablespoon oil
2 tablespoon boiling water
4 tablespoon cold water

How to make:

Sift flour and mix it with seasoning (a) well to form a dough. Set aside for 20 minutes.

Knead the dough well again and divide it into 2 parts, then roll into pancake.

Heat 1 tablespoon oil in the pan, fry the pancake until transparent, set aside.

In a bowl, whisk the eggs, add salt and pepper to taste.

Put half mixture onto the pan, add scallion and fry until become solid.

Put the pancake on top and roll it up with the egg side on the inside.

Serve it with any sauce of your choice!

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