These sweet potatoes doughnuts which are widely known as kuih keria are one of the many delicious kuihs found in Malaysia. If you love sweet potatoes fries, you must try sweet potato doughnuts. It tastes somewhat similar to sweet potato fries, yet, there are distinct differences. Kuih keria is fluffy and the sweetness from the sweet potato stands out.
All purpose flour or wheat flour should be used in this recipe. However, if you are attempting a gluten free sweet potato doughnuts, use potato flour or potato starch instead.
When making kuih keria, steam the sweet potatoes and mash them finely. Leave to cool to room temperature. This is important because adding flour directly to hot sweet potatoes makes the dough soft. Therefore, it is advisable to add flour to the mashed sweet potatoes only when it had cooled.
White sugar is used in this recipe. As an alternative, just sprinkle some powdered sugar onto kuih keria. Otherwise, palm sugar syrup or other types of syrup can be paired with this kuih too.
Yes, it is possible to freeze the dough after shaping them into doughnuts. Thawing before frying is not necessary. Heat oil at medium heat and immediately fry frozen doughnuts.
Despite looking like doughnuts, no baking powder or yeast is used in this recipe, yet it remains fluffy and tastes amazing.
Sweet Potato Donuts is also known as: Kuih KeriaKuih GelangDonut Kampung
Boil sweet potatoes for 10-15 minutes until softened. Mash them evenly and add a pinch of salt. Leave to cool to room temperature.
Once mashed sweet potatoes are cooled to room temperature, add wheat flour and mix well. Shape dough into doughnuts.
Heat up enough oil in a pan to deep fry doughnuts. Dip a wooden chopstick into the oil to test if it is hot enough. If bubbles appear around the chopstick, the oil is ready. 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.