Sweet Potato Doughnuts

    30 minutes

    These Malaysian sweet potato doughnuts known as 'Kueh Keria' make a great snack and are healthier that normal flour doughnuts.

    13 people made this

    Serves: 8 

    • 600g sweet potatoes
    • 1/2 cup (60g) plain flour
    • 60g tapioca flour
    • oil for deep frying
    • 1/2 cup (125g) caster sugar
    • 3 tablespoons water

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Boil the sweet potatoes until tender. Remove from heat and peel the skin then mash.
    2. Add the flours a little at a time to the mashed potatoes and knead together to form a firm dough. Add a little water if it's too dry.
    3. Roll the dough on a floured flat surface into a long roll about 5 cm in diameter. Cut the roll into 12 pieces. Shape each piece into a round doughnut with a hole in the centre.
    4. Heat oil in wok until hot and deep fry the doughnuts. Drain on paper towel and set aside.
    5. Put sugar and water in a saucepan to make a thick syrup. Add doughnuts to the saucepan to glaze them completely with the syrup, remove and let cool.

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