Today I am posting another Malaysian favorite, sweet potato doughnuts aka Kuih Keria. Its consists mainly of sweet potato and little plain flour. The dough is very soft and its meant to be that way and if you are trying to make them, I suggest sprinkle some extra flour on the palm of your hands while shaping the dough. I hope you will give it a try and enjoy.....
350 gm sweet potato ( boiled and mashed)
1/4 tsp salt
1/2 tsp baking powder
75 gm plain flour
sugar for rolling
- Boil the sweet potatoes and mash until free of lumps. Pick out any tough fibres and discard.
- Sift flour, salt and baking powder, knead it lightly with the sweet potatoes. Break of small piece of dough and roll into a smooth ball, flouring your hands lightly to prevent the dough from sticking. Flatten the balls slightly and make a hole in the center.
- Heat oil in a pan, keeping the heat at a low point to prevent the doughnuts from burning. Fry the doughnuts until golden brown on both sides. Drain on absorbent paper.
- Traditionally these doughnuts are coated with melted sugar until the sugar crystalizes around them. An easier way or shall I say a healthier way will be just simply rolling them in sugar. Serve soon after making.