Kuih Keria (Sweet Potato Doughnuts)

I am really into Malay desert these couple of weeks. I guess the surrounding has really a big impact on me, haha. :) I figured why not get all my "homework" done while I'm still here in Malaysia. So today I decided to make Kuih Keria, AKA Sweet Potato Doughnuts. And since Kuih Keria is also one of my favorite Malay kuihs, it's really no brainer to make it since sweet potatoes are so cheap & readily available here.

I did some research and reading up on the recipe and most of it are quite similar. So with the amount of sweet potatoes I have, I roughly gauge the amount of other ingredients I need to make the recipe work. And you know what, it's such an easy recipe, it took me only 2 hrs from start to end to get it all done!

Ingredients for Kuih Keria (makes about 16):
350g sweet potatoes, peeled
6 tbsp all purpose flour
1/2 tsp salt
1/2 tsp baking powder

Syrup to coat:
7 tbsp of caster sugar
4 tbsp water

Method:

• Cut the peeled sweet potatoes into smaller pieces and steam till it's soft enough to mash.
• Mash the sweet potato and add in the flour, salt and baking powder. Mix well till you get a soft dough.
• Scoop about 2 tbsp worth of the dough and roll it into a log and join the 2 ends together to form a doughnut shape. Repeat with the rest of the dough till everything is used up.
• Heat up some frying oil in the work at medium heat and fry the doughnuts till it's golden brown. Remove from oil and place on paper towels.
• In another sauce pot, add the sugar and water in. Start boiling the mixture till it's slightly thick consistency. Remove from fire.
  
• Add the doughnuts into the sugar syrup and stir well till all is coated. Quickly remove the coated doughnuts onto platter to cool. There will be a thin sugar crystallized on the surface.

This little life saver is great with a cup of Chinese tea...it hits the right spot for the sweet craving I have. The texture of is in fact not dense like eating a sweet potato itself, it's light and flavorful, the way I like it. :)