Kuih Keria (Malaysian Sweet Potato Doughnuts) Recipe

Kuih Keria (Malaysian Sweet Potato Doughnuts) Recipe

Photos of Kuih Keria (Malaysian Sweet Potato Doughnuts) Recipe

The famed Malaysian doughnuts, more commonly known as Kuih Keria is not just your regular donut. Unlike the classic ones you normally get, these doughnuts are made up of mashed sweet potatoes. They are deep-fried, tossed, and coated in a sweet glaze, best enjoyed warm with its glaze already hardened.

Unlike other doughnuts, these Malaysian Kuih Keria, are made up of mashed sweet potatoes. These are deep-fried, tossed, and coated in a sugar glaze for a sweeter finish!

Prep: 20 mins
Rest Time: 30 mins
Cook: 10 mins
Total: 1 hr


  • 1 lb sweet potatoes, salt-baked, peeled, and mashed
  • ½ cup all purpose flour, add more for dusting
  • oz granulated sugar
  • oz cornstarch
  • 4 tbsp water
  • ½ tsp salt
  • 5 cups vegetable oil , (up to 8 cups), for frying
  • cooking spray


  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.


  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!


  • Sugar: 15g
  • :
  • Calcium: 19mg
  • Calories: 149kcal
  • Carbohydrates: 35g
  • Fat: 1g
  • Fiber: 2g
  • Iron: 1mg
  • Monounsaturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Potassium: 200mg
  • Protein: 2g
  • Saturated Fat: 1g
  • Sodium: 178mg
  • Vitamin A: 8044IU
  • Vitamin C: 1mg
Nutrition Disclaimer
Want to share your experience making Kuih Keria or discuss tips for the perfect Malaysian sweet potato doughnuts? Join the conversation in the Recipe Sharing forum!

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