Kuih Keria (Sweet Potato Doughnuts) - Malaysian Style

Step 1: Prepare Water for Steaming

Place a pot with water on the stove and turn on the heat to prepare for steaming.

Step 2: Peel Sweet Potatoes

Remove the outer skin from 500g of sweet potatoes using a peeler.

Step 3: Cut Sweet Potatoes

Cut the peeled sweet potatoes into small, manageable pieces for steaming.

Step 4: Rinse Sweet Potatoes

Rinse the cut sweet potatoes thoroughly in a bowl of water.

Step 5: Steam Sweet Potatoes

Place the sweet potato pieces in a steamer basket over the boiling water. Steam for 15 minutes or until they are soft enough to be easily mashed with a fork.

Step 6: Mash Sweet Potatoes

Transfer the steamed sweet potatoes to a large bowl. Add 1/4 teaspoon of salt and mash them until completely smooth.

Step 7: Add Flour and Butter

Sift 1 cup of all-purpose flour into the mashed sweet potatoes. Add 1 tablespoon of butter to the mixture.

Step 8: Knead Dough

Using a gloved hand, knead the mixture until it forms a soft, cohesive dough that is not too sticky.

Step 9: Shape Doughnuts

Take a portion of the dough (approximately 1/8 cup using a measuring cup for consistency). Flatten it into a disc and create a hole in the center to form a doughnut shape. Repeat for all dough.

Step 10: Prepare for Frying

Lightly grease a banana leaf placed on a plate with cooking oil. This will prevent the shaped doughnuts from sticking.

Step 11: Heat Oil for Frying

Heat a sufficient amount of cooking oil in a deep pan or wok over medium heat. Ensure the oil is at the correct temperature before frying.

Step 12: Fry Doughnuts

Carefully place the shaped doughnuts into the hot oil. Fry them until they turn a beautiful golden brown color on both sides, turning occasionally with a wooden spoon.

Step 13: Remove and Drain

Once the doughnuts are golden brown, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.

Step 14: Fry Remaining Doughnuts

Continue frying the rest of the shaped doughnuts in batches until all are cooked to a golden brown.

Step 15: Prepare Sugar Glaze

In a clean wok or pan, combine 1/3 cup of sugar, 1 cup of water, and 1 tablespoon of cooking oil. Bring the mixture to a boil over medium heat. Continue boiling until the water reduces by half and thick, bubbly syrup forms.

Step 16: Coat Doughnuts with Sugar

Turn off the heat. Immediately add the fried doughnuts to the hot sugar syrup. Toss them continuously with a spatula until the sugar crystallizes and evenly coats each doughnut.

Step 17: Serve Kuih Keria

The Kuih Keria are now ready to be served. Arrange them on a plate, optionally lined with banana leaves.

Step 18: Optional: Powdered Sugar Coating

For an alternative coating, continue tossing the doughnuts in the pan until the crystallized sugar breaks down into a fine powdered sugar coating.

Step 19: Enjoy Kuih Keria

Enjoy the delicious Kuih Keria, either with a crystallized or powdered sugar coating. Note that the sugar coating may melt slightly in room temperature over several hours (e.g., 6 hours at 28°C).

• Ensure oil is at medium heat for frying to prevent burning and ensure even cooking.

• Boil the sugar water until it reduces by half and forms thick bubbles before adding the fried doughnuts for coating.

• For a powdered sugar coating, continue tossing the doughnuts in the pan until the sugar crystallizes and turns into a fine powder.

• Instead of a crystallized sugar coating, you can continue tossing the doughnuts until the sugar turns into a powdered sugar coating.

• Experiment with different sweet potato varieties for subtle flavor changes.