U.S. Potato Keropok

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  • Prep Time: 1500min
    Cook Time: 30min
  • Cuisine: Asian
  • Serves: 2-3
    Prep Method: Fried
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Explore with U.S. Mashed Potatoes to make potato keropok. Simply crunchy and you can keep munching all the way or even paired with rice or noodle as side.


  • 200g U.S. Mashed Potatoes
  • 200g Tapioca starch
  • 5g Salt
  • 8g Sugar
  • 3g Pepper
  • 5g Chicken Granules
  • 10g Cooking Oil
  • 100g Water

Prep Time: 1500min | Cook Time: 30min

  1. To make the U.S. Mashed Potatoes, add 50g of U.S. Dehydrated Potato Granules into a bowl of 200ml hot boiling water. Stir the mixture well to result in mashed potatoes.
  2. Mix all ingredients and knead thoroughly until it becomes a smooth dough.
  3. Roll the dough into a log shape.
  4. Steam the dough. Steaming time depend on the thickness of the dough. Estimated time is about 40 minutes. Sprinkle some tapioca flour if feels a little sticky or sprinkle some drops of water if the dough is dry.
  5. Wrap the log shape dough with a non-stick parchment paper and store in the refrigerator for one hour or more. This allows the dough to firm up and retain its shape.
  6. Using hot boiling water, steam the log dough for 45 minutes.
  7. After steaming, keep the steamed dough log in the refrigerator for 24 hours before slicing the dough log into thin slices.
  8. Arrange onto a tray & dry them under the hot sun. They should be slightly transparent once dried.
  9. Deep-fry the U.S. Potato Keropok in hot oil. The keropok will expand in the hot oil & become crispy when cooled. The crispy U.S. Potato Keropok are then ready to be served.


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