Kueh Keria

Kueh Keria


9 people made this

About this recipe: These sweet potato doughnuts are wonderful to serve for tea time or snacks.

Suhara Kuala Lumpur, Malaysia

Serves: 8 

  • 600g sweet potatoes
  • 60g plain flour
  • 60g tapioca flour
  • 120g caster sugar
  • 3 tablespoons (45 ml) water
  • Oil for deep frying

Prep:20min  ›  Cook:10min  ›  Extra time:5min  ›  Ready in:35min 

  1. Boil the sweet potatoes until tender. Remove from heat and peel the skin and mash the potatoes until fine.
  2. Add the flour 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. 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 center.
  3. Heat oil in wok until hot and deep fry the doughnuts. Drain on paper towel and set aside.
  4. Put sugar and water in a pan to make a thick syrup. Add doughnuts to the pan to glaze them completely with the syrup, remove and let cool.

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