KUIH KERIA/ MALAYSIAN SWEET POTATO DOUGHNUTS – 5 INGREDIENTS

KUIH KERIA/ MALAYSIAN SWEET POTATO DOUGHNUTS – 5 INGREDIENTS

Kuih Keria is arguably my favourite doughnut. Not just because it’s delicious, but it is as healthy as a doughnut can be. While Krispy Kreme and Dunkin’ Donuts are made from flour and sugar, our local doughnut is made mostly from sweet potato.

Although this recipe needs very little ingredients, it can be challenging for a new cook. Why? It involves deep-frying. Also, the last step of coating the doughnuts with sugar glazing is not easy either.

However, when made right, it is absolutely delicious. I love bringing this to parties – it’s easy to pick up with fingers and pop into the mouth and always a hit.

My favourite part of making this dessert is glazing the crispy doughnuts with sugar. It’s almost magical to see sugar syrup turn into beautiful snow-like flakes which stick onto the doughnuts!

I like biting into a warm doughnut which is crispy on the outside, soft in the inside, and have different kind of sweetness from sweet potato and sugar. Oh, so good!


TOOLS

  • Frying pan
  • Spatula
  • Chopstick
  • Wire rack/paper napkins
  • Fork/ potato masher

INGREDIENTS

  • 600 g sweet potatoes
  • 6 tbsp wheat flour
  • 1 tsp fine sea salt
  • 6 tbsp granulated sugar
  • 6 tbsp water

INSTRUCTIONS AT WWW. NEWMALAYSIANKITCHEN.COM