Here’s the Malaysian version of donuts – the Kuih Keria! Easy to prepare with minimal ingredients, it’s the perfect tea time snack for you and your family or with your friends.
10 – 15 minutes
15 – 20 minutes
Servings: 8 – 10 pieces
4 sweet potatoes
1/2 cup flour
100g tapioca flour
4 tbsp water
100g granulated water
Slice the sweet potatoes and boil them for around 10 to 15 minutes until they are soft
Transfer the cooked sweet potato slices into a bowl and mash them. Depending on your preference, you may leave some chunks or mash until smooth.
Then add the tapioca flour and flour into the mashed sweet potatoes.
Mix the batter until it no longer sticks to your hands. If still sticky, add a bit more flour into the mixture and continue mixing.
Once the batter is done, take a small handful and roll into a ball-sized shape. Then flatten it and make a hole in the middle to form the donut. Continue forming more donuts until the batter is finished.
Preheat a pan with enough oil to fry the donuts.
Once the oil is hot, place the donuts in and fry until they turn golden brown on both sides. Once done, set them aside on a paper towel.
In another pan, add the water and pour in the granulated sugar before turning on the heat.
Stir the sugar mixture until all the sugar has dissolved and the liquid starts to bubble.
Add the donuts back into the pan with the sugar syrup. Flip the donuts on both sides to make sure they are coated evenly with the syrup.
When they’re nicely coated, remove the donuts from the pan.
It’s ready to be served to a cup of coffee or tea!