Remember those old days where you go to some random stalls and see a ring shaped thingy that has yellow flesh with sugar on the outside that literally looked like doughnuts? YES! Thumbs up if you know, kuih keria they are called. Can't forget my route as a Malay, I had to master this recipe nonetheless. Why? Just because I am having an assessment next week to demonstrate in front of the whoooole class with a camera recording it. Yikes! And yes, I am starting to feel it in my nerves already. This kuih is just perfect for tea time. Unlike those fancy schmancy pastries you guys have all the time. But this! This one is timeless and most importantly, it's traditional! Ok, here's the recipe for around 14 rings of 'em and hope you enjoy it!
![Picture](/uploads/2/6/8/3/26837434/6873979.jpg)
Ingredients
For the dough
500 g sweet potatoes, boiled, mashed and cooled
150 g plain flour, plus extra for dusting
25 g sugar
A pinch of salt
Frying oil
For glazing
80 g sugar
15 ml water
Methods
ENJOY!
L.H.
For the dough
500 g sweet potatoes, boiled, mashed and cooled
150 g plain flour, plus extra for dusting
25 g sugar
A pinch of salt
Frying oil
For glazing
80 g sugar
15 ml water
Methods
- Mix the mashed potatoes with the flour, the sugar, and the salt.
- Dust working table with flour and take around 2 tablespoons of the mixture and place it onto the working table.
- Dust some more flour on the top of the mixture and roll into a ball. Then, flatten it till it forms about 4 cm diameter.
- With more flour on your index finger, poke the middle to form a ring.
- Repeat the process until the dough mixture is finished.
- Heat up the oil and fry the rings until slight dark brown and set aside onto a place lined with greaseproof paper or serviettes.
- With a clean pan or a wok, place sugar and water and start dissolving the sugar by heating up on medium heat.
- Once dissolved, place all the kuih into the pan and mix them until the sugar sticks and crystallises to them.
- SERVE! (the best part ever) with a cup of tea to make it a bit lavish. HAHA
ENJOY!
L.H.