Wednesday, July 25, 2012

Kuih Keria/Sweet Potato Rings

My sister already left for Malaysia and I am missing her already. It is good to have her here for over a month. We had a great time bonding with each other. Thank god I have little Bella with me but I know the house will be real quiet when she leaves too :(

Anyway, this is another popular Kuih from Malaysian. It is also known as ‘Malaysian Donuts’ that are made from sweet potatoes. This type of donut is much easier to make than the yeasty donut. All you have to do is steam the sweet potatoes, mash them up and add some flour to it and form it into ring shapes. Then fry them up till golden brown. Getting the right type of sweet potatoes is important. I remember I tried making it once, and the sweet potatoes I got were the soft watery kind. I kept adding flour to it until I am able to handle the dough and end up with very hard donuts. I threw out the whole batch.

For this, I got the orange kind but the yellow kind works well too. Instead of boiling it I steamed it so not too much water seep into the potatoes. It turns out really well, crunchy on the outside and soft inside. This recipe is from my good friend Shereen’s blog. I can’t link it here as her blog is private so I am just going to type her recipe here.


500 gram yellow / golden Sweet potatoes, skin, diced and steamed until soft and then mashed
100 gram flour or enough to bind the dough together

Sugar Coating:

4 tbsp sugar
2 tbsp Water

1. Mix and knead mashed sweet potatoes and flour to get a firm dough, adding a little water if necessary.
2. Roll dough into a sausage shape about 5 cm in diameter. Cut into 2 cm thick rounds. Make a hole in the center of each round using your finger. Dusting your fingers with flour will help.
3. Heat up oil, deep - fry sweet potato rings until golden brown. Dish and drain the oil on paper towel.
4. Remove all the oil. In a clean wok, cook sugar and water until syrupy and thick. Add fried potato rings and keep stirring until all potato rings are well coated with syrup and eventually crystallized (do not use high heat).
5. Dish and arrange on serving plate. Serve warm or cold.

Note: Use just enough flour to bind the dough together – too much flour will make the donuts hard and chewy. Steaming the sweet potatoes is much better than boiling as you will find that the sweet potatoes will be more watery and you need to add a lot of flour to it.

I am submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


Unknown said...

hi, how many pieces you get from 500g sweet potatoes?

Anonymous said...

this is most certainly one of my favorite kuih muihs! I also steam them to retain all the wonderful earthy sweetness. :)

Faith said...

These look great! I may try microwaving the sweet potatoes. It's what I do when I make gnocchi, as it leaves the potatoes very tender, but takes out some of the moisture so I don't have to add as much flour.

MaryMoh said...

I love sweet potatoes. These are one of my favourites when I was young......sweet and delicious. Must try to make one day.

Angie's Recipes said...

These sweet potato rings look mouthwatering!

Linda said...

Wow! Once again your great job! It look soo delicious, thanks! Will try out!

Simplyfood said...

What a lovely recipe. Inviting you to link it to Flavours of Malaysia event @ have a lovely space enjoyed reading your posts.

The Experimental Cook said...

Interesting! I always thought these are yeasted bread.

Sonia ~ Nasi Lemak Lover said...

Dua kueh keria dan Kopi O satu! YUM!

Linda said...

This is such a great and easy recipe! I thought need yeast for the Dough ! Soooo delicious! Can't wait to make n enjoy with a cup of hot kopi!! Thanks!

ICook4Fun said...

Ibu grace, the amount of pieces depend on the size of your kuih. I got about 15 pieces out of mine.

Alan, mine favorite too. I have to try microwaving it and see if it is better.

Faith, great idea microwaving it. I have to do that the next time I make this again.

Mary, one of my favorite.

Angie, thank you.

Linda, thank you. Hope you like it.

Simply food, thanks.

The Experimental Cook, nope. It is just flour and sweet potatoes.

Sonia, dua cukup ke?

Linda, this is very simple and no yeast in it.

Fern @ To Food With Love said...

Ooh my favourite! So good when they are nice and hot!

Anonymous said...

gert, my daughter is craving this! now i have to try make this for buka puasa...ninnie (san jose)

phoenix said...

Thanks so much for this recipe and the tip about steaming. definitely makes it less soggy! I have a problem - i couldn't get the sugar to crystallise! Does that mean i didn't cook the syrup long enough?