Here is another popular Malaysian tea time snack, sweet potato doughnuts coated with crystalized sugar. In this recipe, I used purple sweet potatoes; however, if you prefer using regular sweet potatoes, I did post the recipe for it back in 2009. Apparently, using regular sweet potatoes with crystalized sugar is a more traditional method of making this snack. This is a simple and yummy snack which can be enjoyed with coffee or tea anytime of the day, in my opinion. Try it.
Purple Sweet Potato Doughnuts (Kuih Keria)
4 (About 600g)Purple Color Sweet Potatoes, scrubbed
100 g All-Purpose Flour
30 g Tapioca Flour
A Pinch of Sea Salt
100 g Granulated Sugar
3 Tbsp Water
Oil for deep-frying
Extra All-Purpose Flour for dusting
Boil the sweet potatoes until soft and cool completely. Mash and mix with all the flours and salt. Divide the dough into 12 portions. Shape into doughnut rings and dust with some flour.
Deep fry the doughnuts over medium heat until golden brown. Drain the doughnuts and set aside.
Boil the sugar and water until a thick syrup consistency are obtained. Toss in the fried doughnuts into the sugar syrup until well coated. The sugar will crystallize once it cool down.