Kuih keria aka sweet potato doughnut is a sugar crusted kuih loved by many Malaysians. Kuih keria can be found in stalls selling kuih or traditional snacks. Easy to prepare and delicious to indulge. Soft interior and crusty exterior made the kuih stands out in it's own. Shaped into doughnut, it's my mom's favourite kuih. Orange sweet potato is used in the making of kuih keria and the crystalize sugar coating is the aunthentic signature.
Ingredients
500g sweet potatoes
5 tbsp all purpose flour
1 tsp salt
For The Glaze
6 tbsp granulated white sugar
6 tbsp water
Methods
Steam sweet potatoes till soft. Peel and mash using fork or potato masher.
Add flour and salt. Mix to combine. Lightly dust your hand with flour and divide the dough into equal sized balls. Shape each balls into a shape of doughnut.
Heat oil in a pan and fry till golden brown. Transfer to a plate lined with kitchen towel to absorp excess oil.
For The Glaze
In a pan add water and sugar. Boil till thick and bubbling. Turn off heat and add the doughnuts into the sugar syrup. Stir till the doughnuts are well coated with sugar syrup and the sugar crystalized.
Transer to a serving plate.
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