Fry sweet potato ball


  1. Wash and peel sweet potato, steam till soft.
  2. Mix all ingredients together to form into a dough.
  3. Divide up and shape dough. 3gm for each.
  4. Fry the sweet potato.
  5. *While frying, press and realse the dough repeat this step process a few times.
  6. *The pressing will allow the dough to puff up more uniformly./li>


Sweet potato skin flavor sable


  1. Sieve the flour, sweet potato skin powder and icing sugar into a mixing bowl
  2. Toss the cold butter and salt together. Rub the butter and flour.
  3. Add the egg to the mixture.
  4. Chill dough for 1 hour.
  5. Roll out and cut dough using a round ring. Bake at 180 degree for 14 minutes.


Candied sweet potato


  1. Melt the maltose, cane sugar, lemon juice in a pot
  2. Put in the sweet potato, bring to a boil then turn down the heat. Simmer for 3minutes.
  3. Remove the pot from heat. Cover and keep in room temperature for 30 minutes.
  4. Repeat the step2 and step3 for 3 times.


Frozen sweet potato bavorois


  1. Place the cream and sweet potato in a saucepan over medium heat and bring just to the boil.
  2. Use a balloon whisk to whisk together the egg yolks and sugar in a large mixing bowl until thick and pale.
  3. Gradually whisk the milk into the egg mixture. Transfer the mixture to the pan.
  4. Place over medium-low heat and cook, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Strain through a fine sieve into a large heatproof bowl.
  5. Bloom the gelatine sheet. Stir gelatine mixture into the custard mixture. Set aside until cooled down.
  6. Beat the cream until it starts to form soft peaks. Use a rubber spatula to fold the cream into the custard mixture
  7. Pour the mixture into a deep tray then place in the freezer to set.
  8. Unmould the bavarois, cut into 1*1 cm cubes.


Smoke sweet potato chantilly


  1. Light and burn the charcoal.
  2. After burning the charcoal, sprinkle the sugar on it to create the caramel aroma.
  3. Soak the caramel-charcoal and sweet potato in cream, cover with cling film and refrigerate overnight.
  4. Whip the cream after sieving charcoal and sweet potatoes


Peanut panna cotta


  1. Blooming the gelatine.
  2. Heat the milk, cream, cane sugar, peanut powder, salt and peanut butter to simmer.
  3. Add the gelatine mix well.
  4. Strain into the tray.
  5. Leave in fridge to set.


Sweet potato skin


  1. Spread the sweet potato skin out on baking paper, then sprinkle brown sugar on top.
  2. Spread the sweet potato skin out on baking paper, then sprinkle brown sugar on top.




  1. Make a sugar sphere and fry the sweet potato ball.
  2. Place the Sable on the plate.
  3. Stuff sweet potato skin, sweet potato bavarois, candied sweet potato, peanut panna cotta, fried sweet potato ball and smoked sweet potato chantilly into the sugar sphere.
  4. Turn the sugar sphere over with the opening at the bottom. Place it on the sable.
  5. Make spun sugar and coat the sugar sphere.
  6. Garnish with the golden leaf and golden ball.