Monday, August 18, 2008
Sweet Potato Donut a.k.a Kuih Keria-My Version
I have read Whimsi's blog and Fabmom's blog on their Kuih Keria projects and have been thinking of making them too. The last time I made this kuih was probably back in my secondary school years hehehehehe.
I have changed the recipe a little bit... just to see if it works... Well, it did! The kuih if eaten when it is still warm ( that is served immediately after cooking it), is very-very nice.. it is a little bit crispy on the outside but soft in the inside...very nice... Does not taste the same after it has been cooled down though... so eat while it is warm. The sugar coating is normally done by rolling this kuih in melted sugar until the sugar crystallized around them. But as for me, I don't like too much sugar.... if I coat it in sugar, I would have removed them before eating anyway, so in this recipe, I just sprinkled some caster sugar just for extra sweet taste.
The recipe I used ( I don't really measure them, I just estimate :) ):
300g sweet potatoes
1/2 cup plain flour
1/2 teaspoon baking powder
Oil for frying
Caster sugar for sprinkling
1. Scrub sweet potatoes clean under running water. Place in a pan and cover with a generous amount of water. Add a pinch of salt. Boil until tender.
2. Remove sweet potatoes from water and leave to cool.
2. When cool enough to handle, peel the skins. Mash sweet potatoes until free from lumps. Pick out any tough fibres and discard.
3. Sift flour and baking powder together and add to mashed sweet potatoes, kneading lightly until smooth.
4. Divide dough into small portions and roll into smooth balls. Flatten the balls slightly and make a hole through the centre of each one with the floured handle of a wooden spoon. With your fingers, lightly pat the edges around the hole for a nice, smooth 'donut' finish. Repeat until dough is used up.
5. Heat oil in a pan or wok over medium heat. Keeping the heat on low, fry the donuts until golden brown on both sides. Drain on absorbent paper.
6. Sprinkle some caster sugar on donuts or coat with melted sugar ( depend on your preference). Serve soon after making.
Note: Make sure the oil is kept at medium heat, just enough to make the donuts sizzle upon contact with oil. Frying in too high temperature will make the donut skin "blistered appearance"