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| Deep-fried sweet potato rings encrusted with crystallized sugar |
These doughnuts (or potato-nuts?) are a common breakfast or teatime snack in Malaysia. Made from sweet potatoes, they are slightly chewy with a crunchy sugary crust and are best eaten on the same day. Eating these brought back memories of how my mum used to buy them (along with epok-epok and other "kuih") for breakfast and I would slowly nibble around the doughnut, crunching on the flaky layers of crystalized sugar that coats the deep-fried sweet potato rings.
The recipe for making these is pretty standard, and it's super easy to make. Here's what I used:
Kuih Keria (Sweet Potato Donuts)
Ingredients:
600g yellow sweet potatoes
100g plain flour
Pinch of salt
Sugar coating:
1/2 cup sugar
1/2 cup water
Method:
- Steam or boil potatoes until soft, then mash them finely with a fork. Combine with flour and salt and lightly knead until it comes together.
- Wet hands and pinch off some dough, pat it to flatten slightly, then push a finger through to make a hole in the centre. Spin it around your finger to form a ring. Place on a floured surface and continue with the rest of the dough.
- Heat up oil in a wok and deep-fry the rings until golden brown. Drain on absorbent paper.
- Sugar coating: Place sugar and water in a wok and bring to boil until it reduces to a thick clear syrup. Lower the heat and toss the doughnuts in the syrup, stirring until the sugar is dry and forms a white coating on the doughnuts. Transfer doughnuts to a plate and serve warm.
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| Piped these out using a star nozzle and dusted them with icing sugar |
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| Here's one coated with sugar and black sesame |
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Deep-fried sweet potato balls filled with pineapple jam and rolled in black sesame |
