These sweet potatoes donuts are one of the many delicious kuih found in Malaysia. My sister is a great fan and I did not quite understand until I tasted sweet potatoes fries for the first time. That started my earnest exploration with kuih keria which uses sweet potatoes.
It tastes somewhat similar to sweet potato fries, yet, there is a distinct difference between them due to the sweetness, crispiness and the fluffiness. Kuih keria has somehow brought sweet potatoes up a notch.
When making kuih keria, steam the sweet potatoes and mash them evenly. Leave to cool to room temperature before adding flour to shape into donuts. When preparing the sugar coating, use medium to low heat to cook the syrup until it thickens. As an alternative, just sprinkle some powdered sugar onto kuih keria.
Despite looking like donuts, no baking powder or yeast is used in this recipe yet it remains fluffy and tastes just as amazing.
Sweet Potato Donuts is also known as: Kuih KeriaKuih GelangDonut Kampung
Boil sweet potatoes for 10-15 minutes until softened. Mash potatoes evenly and add a pinch of salt. Allow mashed sweet potatoes to cool to room temperature.
Once mashed sweet potatoes are cooled down to room temperature, add wheat flour to mashed potatoes and mix well. Shape dough into doughnuts.
Heat up enough oil in a pan to deep fry doughnuts. Using a wooden chopstick, dip it into the hot oil to see if it is ready to be used for frying. If bubbles appear around the wooden chopstick, the oil is ready. Then, fry doughnuts until they float. Leave aside to cool.
In a clean wok, heat sugar and water over medium heat. Once the mixture caramelized, switch stove off and mix doughnuts into the syrup.