Kuih Keria (Malaysian Sweet Potato Doughnuts) Recipe

Instructions

1. Grease a baking sheet with cooking spray and dust with flour.

2. In a large mixing bowl, sift together the flour, cornstarch, and salt.

3. Add the mashed sweet potatoes and mix until a dough is formed.

4. Dust your working area with flour and place your sweet potato dough on it. Knead for roughly 8 to 10 minutes until your dough becomes elastic and does not stick to either your hands or your dusted working area.

5. Divide your dough into 8 even balls. Lightly flatten these balls, then dredge your index finger in the flour and poke the middle of each ring.

6. Repeat until you have 8 doughnut-shaped thick rings.

7. Place these onto your baking sheet, inches apart from each other.

8. Cover with a clean cloth and set aside for about 30 minutes to rest briefly.

9. While waiting, preheat your oil in either a Dutch oven or deep skillet ready for deep frying. Also, prepare a basket lined with paper towels.

10. Deep fry your doughnuts in batches until golden brown and crispy, roughly 5 minutes. Note that these will turn into golden brown quickly, due to the naturally high sugar content of sweet potatoes.

11. Drain your doughnuts onto your lined basket. Repeat until you have fried all your doughnuts and drained them in this manner. Set aside.

Glaze:

1. Combine your sugar and water in a wide skillet. Melt your sugar over medium heat until sugar starts bubbling. It should not start turning to caramel.

2. Place your doughnuts onto your glaze and toss to coat evenly. You may need your tongs for this.

3. Once coated, place these onto a plate or baking sheet and allow the sugar glaze to harden. It should form a crust outside your doughnuts. Serve immediately and enjoy!