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:
- 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.
- 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.
- Remove from the steamer and leave it to cool.
- Remove the skin and mash it with a fork or potato masher.
- 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.
- Turn the dough on a floured surface and shape it into a roll.
- 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.
- Shape it into doughnut shape and set aside making sure you dust the plate or area with more flour to prevent sticking.
- Repeat until all the dough is done.
- 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.
- Turn over the rings and continue to cook the other side until lightly brown.
- Remove, drain over a sieve and place on paper towels to remove excess oil.
- Repeat until all the rings are fried.
- Remove all the oil from the frying pan, and wipe it with a paper towel.
- 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.
- Return the rings to the syrup and quickly toss the rings around until they are well coated and the sugar crystallizes.
- Remove and serve .
A Yummy sugar fix!!
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!!
