Sweet potato donuts served in a plate
A Nyonya in UK, Breakfast, Culture, Healthy, Recipes, Snack, Sweets and Puddings, Vegetarian, Vegan

Sweet Potato Donut, Kuih Keria

Sweet Potato Donut, or kuih keria, is one of Malaysia’s favourite kuih. It can be found in the school canteen, in the streets, night markets, morning markets and gerais (small eating stalls). You can get it almost anywhere where there are street food and shops. Keria is enjoyed as a breakfast item, for afternoon tea and sometimes after a meal. It is very easy to make, and it cheap and cheerful, and it is plant-based.

My daughters  love this donut. I used to make it for them when they were young. I tried to make this in the UK years ago and it did not turn out well as the potato was very watery and I had to add a lot of flour. It turned out not very potato-ie. So I stopped making it for a long time.

This time whenever I buy sweet potato, I will store it for about a week or 2 before consuming it to reduce the water content. However this will make the sweet potato a bit fibrous. So, the sweet potato cannot be kept for too long. Although it can last for months if properly stored.

Here is an easy recipe for the Malaysian style Kuih Keria or Sweet Potato Donuts.

Sweet Potato Donut or Kuih Keria

A simple donut using sweet potato, only 5 ingredients. This is half a recipe, makes 6 small donuts. Double the recipe for a family.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack, tea
Cuisine: Malaysian
Keyword: cooking oil,, deep frying, diary free, donuts, Easy, Flour, kuih, Malaysian, Nyonya, street food, sweet potato, tapioca flour, vegan,
Servings: 2
Cost: £1.20

Equipment

  • Steamer or microwave
  • Plastic sieve
  • Frying pan or pot
  • A chopstick or a wooden spoon with a long thin handle ( the normal one. Or any other with a similar shape handle

Ingredients

  • 300 g Sweet potato
  • 30 g Tapioca Flour
  • 30 g Plain flour
  • 80 g Sugar
  • 2 tbsp Water
  • 1-2 cups cooking oil
  • A pinch Salt Optional for the dough

Instructions

  • Trim and wash the sweet potato and cut into chunks.
  • Place in a microwave proof container and microwave for about 10 to 12 minutes
    It is done when a fork can pierce through.
  • Let it cool a bit. Remove the skin and mash while it is still a bit warm.
    Pass through a sieve to get rid of the fibres. Skip this step if you want extra fibre in your diet.
  • Add in the 2 flours to the sieved sweet potato, and mix until you get a pliable dough. Add extra flour if it is too soft and a bit of water if it is too dry or hard.
  • The dough should not stick to your hands.
  • Divide thedough into 6 pieces (if you want a bigger donut make it 3 pieces or so).
  • Roll the pieces into a ball and flatten slightly with your palm.
  • Push the chopstick in the middle of the dough and pierce through.
  • Gently twirl the disc to get a round hole in the middle. You would need some practice if you are not used to it. ( see instructional video).
  • Pat and make sure the hole is nice and the donut is presentable.
  • Heat up the oil to 180C.
  • Add in the donuts and fry until golden brown and flip over and so the same.
  • Dish out and drain on kitchen towels.
  • Decant the oil to a container.
  • Bring the pan to the stove and add in the sugar and the water
  • Heat over medium heat to melt the sugar until it bubbles.
  • Heat until itis thick and syrupy and the bubbles are small.
  • Add the donuts and toss them in the syrup.
  • Switch of the flame and continue to toss and the donuts are coated with the crystalized sugar.
  • Dish out and serve.
    Enjoy with coffee and tea and company!

Video

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