Steam the sweet potato

• Wash, peel and cut the sweet potato into pieces.
• Steam until soft and fork tender, checking with a fork or chopstick.

Mash with the sugar

• While still warm, add the sugar to the sweet potato.
• Mash everything together until smooth.

Make the dough

• Add the glutinous rice flour and the oil.
• Knead until a thick, Play-Doh-like dough forms, adding more rice flour as needed; it should be quite dry but not crackly.

Heat the oil and shape the dough

• Heat the oil in a wok over medium-high heat.
• While the oil heats, shape the dough into small elongated pieces or flatten into pancakes.

Deep fry

• Gently drop the pieces into the hot oil without overcrowding.
• Move them around constantly so they don't stick, and gently press them down as they fry.
• Fry until golden brown and inflated.

Drain and serve

• Transfer to a cooling rack or paper towel to drain excess oil.
• Let cool slightly and serve warm.