Yield
21 mini donuts
Prep Time
15 Min
Ingredients
Kuih Keria (Sweet Potato Donuts)
| 600g | Sweet potatoes, peeled, cut into large chunks and steamed |
| 100g | Blue Key Superfine Superwhite Flour, sifted |
| 30g | Tapioca flour, sifted |
| ¼ tsp | Salt |
| 1/8 tsp | Star Brand Vanilla Flavour |
| 1000ml | Seri Murni Pure Vegetable Oil |
Palm Sugar Syrup
| 50g | Unsalted butter, cut into cubes |
| 60ml | Evaporated milk |
| 200g | Palm sugar |
| 1/4 tsp | Salt |
Method
Sweet Potato Donuts
- Mash the steamed sweet potatoes. Add in Blue Key Superfine Superwhite Flour, tapioca flour, salt and Star Brand Vanilla Flavour.
- Mix and knead until dough is formed.
- Divide dough into 21 portions of 35g each. Shape each piece into a round donut with a hole in the centre.
- Heat wok with Seri Murni Pure Vegetable Oil and slowly fry the donuts until golden brown. Drain on wire rack or with a kitchen paper towel.
Palm Sugar Syrup
- Heat unsalted butter and evaporated milk. Stir well.
- Add in palm sugar and salt. Continue to stir.
- Increase heat and bring to a boil. Stir frequently until palm sugar dissolves and syrup is thick, sticky and rich caramel in colour.
- Drizzle palm sugar syrup on sweet potato donuts.