After much delay, Ive decided to star this blog with a recipe for Kuih Keria, a fried sweet potato doughnut. Since I already have two baked sweet potatoes leftover from making munchkin's baby food, it was a perfect choice.
When making kuih keria, timing is everything. The doughnuts must be cooled down enough before being put in the gula melaka (caramalized palm sugar coating). Check out Eating Asia to see how it is done the authentic way! Yummm! I tried my best to find an authentic recipe, but the recipes that I found were Westernized.
Here is my version:
2 baked and peeled sweet potatoes (most recipes call for boiled/steamed, but I am using what I had on hand). It came out to a little over 2 1/2 cups mashed.
1 1/2 cup flour plus more for dusting
1 tsp. baking powder
3 cups oil for frying
For the coating:
1 cup palm sugar
Note: I didn't have any palm sugar so I used half cup each of brown and granulated sugar.
1/2 cup water
Mash potatoes and then blend with flour and baking powder.
Roll into a ball and poke your finger through to make a doughnut. Alternatively, you can roll them out and cut out the proper doughnut shapes. Make sure you flour your surface and hands well. It is a sticky dough!
Fry in medium hot oil until cinnamon colored. Drain well.
While making the doughnuts, heat sugar and water on medium low heat until thickened.
Cool doughnuts slightly and then coat with caramelized sugar.
All done! Just let them cool enough to eat. Serve warm or cold.
When making kuih keria, timing is everything. The doughnuts must be cooled down enough before being put in the gula melaka (caramalized palm sugar coating). Check out Eating Asia to see how it is done the authentic way! Yummm! I tried my best to find an authentic recipe, but the recipes that I found were Westernized.
Here is my version:
2 baked and peeled sweet potatoes (most recipes call for boiled/steamed, but I am using what I had on hand). It came out to a little over 2 1/2 cups mashed.
1 1/2 cup flour plus more for dusting
1 tsp. baking powder
3 cups oil for frying
For the coating:
1 cup palm sugar
Note: I didn't have any palm sugar so I used half cup each of brown and granulated sugar.
1/2 cup water
Mash potatoes and then blend with flour and baking powder.
Roll into a ball and poke your finger through to make a doughnut. Alternatively, you can roll them out and cut out the proper doughnut shapes. Make sure you flour your surface and hands well. It is a sticky dough!
Fry in medium hot oil until cinnamon colored. Drain well.
While making the doughnuts, heat sugar and water on medium low heat until thickened.
Cool doughnuts slightly and then coat with caramelized sugar.
All done! Just let them cool enough to eat. Serve warm or cold.
