A Nyonya in UK, Snack, Sweets and Puddings

Sweet Potato Doughnut or Kuih Keria – no proofing required.

nyonya, recipe, easy

I made this doughnut when I was in Malaysia and I have not made it here for a long time. So since my daughters like sweet potatoes, I decided to make this. This is a very simple recipe and it does not require proofing as no yeast is used. So you can make it in the afternoon and finish it just in time for afternoon tea.

The sweet potatoes here is usually orange in colour. Sometimes there are white flesh ones as well. The sweet potatoes here are young, and hence not as dense as the ones we get back in Malaysia. As a result the sweet potato mash is very soft and I had to add a lot more flour than called for in the recipe to get the correct consistency. So in this recipe, you need to adapt a little by adding a lot more flour to get a dough firm enough to form the doughnuts.

Note: if you are gluten intolerant, you can use potato flour, or like me, I used instant mash potato (flour) instead. I am not gluten intolerant but I was just it trying out. It does not matter how much additional flour you use, as it does not really affect the taste. Just make sure you  get the dough consistency right.

I tried the recipe twice. And on the 2nd time I made a small portion , which is half the recipe. The recipe below is the half recipe.  I am doing this as I do not want to make a lot, so that I do not over eat!! A great strategy if you want to watch your weight. I need to do this as my family is small.  So if you have a large family, or you do not mind the quantity, do double or treble the recipe.

Quick info:

Makes: 8 pieces or so

Level of difficulty : easy

Cost : £

Ingredients:

300g      Sweet Potatoes

30g        Plain Flour  ( or more if needed) /potato flour / instant mash

(plus extra for dusting)

30g        Tapioca Flour

60g        Granulated sugar

2 Tbsp   Water

Oil for deep frying

 

Method:

  1. Trim the tough ends and any hard bits off the sweet potatoes. Clean them with a brush. Leaving the skin on, cut into large chunks.
  2. Place the sweet potatoes on a steamer and steam until done – about 20 minutes or so. It should yield when you prick it with a fork or skewer.
  3. Remove from the steamer and leave it to cool.
  4. Remove the skin and mash it with a fork or potato masher.
  5. Add in the flours and knead. Add more of the flour or instant mash as you go along, if needed, until you get a firm dough.
  6. Turn the dough on a floured surface and shape it into a roll.
  7. Cut into 8 pieces, and roll to form a ball with your hands. Flatten the ball a bit and poke a hole in the centre using your finger.
  8. Shape it into  doughnut shape and set aside making sure you dust the plate or area with more flour to prevent sticking.
  9. Repeat until all the dough is done.
  10. Heat up enough oil for deep-frying.  When oil is hot enough ( a piece of bread should float when added into the heated oil), gently drop a few pieces into the pan and fry till lightly brown on one side.
  11. Turn over the rings and continue to cook the other side until lightly brown.
  12. Remove, drain over a sieve and place on paper towels to remove excess oil.
  13. Repeat until all the rings are fried.
  14. Remove all the oil  from the frying pan, and wipe it with a paper towel.
  15. Return the pan over the fire and add in the sugar and water. Boil the sugar until it turns to a thick syrup.  Boil gently until the bubbles becomes small and close together.
  16. Return the rings to the syrup and quickly toss the rings around until they are well coated and the sugar crystallizes.
  17. Remove  and serve .

A Yummy sugar fix!!

Sweet potatoes over here is mainly orange flesh.
Sweet potatoes over here are mainly orange flesh.

 

Steamed and skin removed, just need to mash it up.
Steamed and skin removed, just need to mash it up.

 

The dough - just add enough flour to get a firm dough that you can easily handle, and stays in shape.
The dough – just add enough flour to get a firm dough that you can easily handle, and stays in shape. ( my 2 batches need a lot  of flour/instant mash!)

 

The hand-shaped donuts. Using my finger to make the hole and shaping it round.
The hand-shaped doughnuts. Using my finger to make the hole and shaping it round.

 

Doughnuts frying in the pan. This batch I made the doughnuts with a doughnut cutter. It was bigger than the hand-made ones.
Doughnuts frying in the pan. This batch, I made the doughnuts with a doughnut cutter. It was bigger than the hand-made ones.

 

This is the proper way the sugar coats the doughnuts.
This is the proper way the sugar coats the doughnuts.

 

I have decided to make a smooth type of sugar coating. Just don't toss it around. But is is more difficult to handle as it gets really sticky. It needs to be put on a grease proof paper or an oiled tray.
I have decided to make a smooth type of sugar-coating. Just don’t toss it around. But it is more difficult to handle as it gets really sticky. It needs to be put on a grease proof paper or an oiled tray.

 

This is a great tea time treat in Malaysia. Serve with Kopi 'O'.
This is a great tea time treat in Malaysia. Serve with Kopi ‘O’.

I hope you like this recipe and try it out yourself. Just remember to follow your instinct as the recipe is a guide only as far as the flours are concerned. If you cannot get tapioca flour, just replace it with ordinary plain flour or add more instant mash.

Please like and share with your family and friends.

Have a good weekend!!

 

 

 

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