Kuih Keria with Gula Melaka Glaze

Ingredients

• 500g (1.1 lb) sweet potatoes, peeled and boiled 500g (1.1 lb) sweet potatoes, peeled and boiled
• 100g (3.5 oz) all-purpose flour 100g (3.5 oz) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• 200g (7 oz) gula melaka (palm sugar) 200g (7 oz) gula melaka (palm sugar)
• 50ml (1.7 fl oz) water 50ml (1.7 fl oz) water
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 3g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Mash the boiled sweet potatoes until smooth.
2. 2.
   In a large bowl, combine the mashed sweet potatoes, all-purpose flour, and salt. Mix well until a dough forms.
3. 3.
   Shape the dough into small donut-shaped rings.
4. 4.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
5. 5.
   Carefully drop the donuts into the hot oil and fry until golden brown, turning occasionally.
6. 6.
   Remove the donuts from the oil and drain on a paper towel-lined plate.
7. 7.
   In a separate saucepan, melt the gula melaka with water over low heat, stirring until it forms a smooth glaze.
8. 8.
   Dip each donut into the gula melaka glaze, ensuring it is fully coated.
9. 9.
   Sprinkle sesame seeds on top for garnish.
10. 10.
    Allow the glaze to set before serving.

Treat your ingredients with care...

• Sweet potatoes — Make sure to boil the sweet potatoes until they are soft and easily mashable. This will ensure a smooth dough texture.
• Gula Melaka — Use authentic gula melaka for the glaze to achieve the traditional flavor. If unavailable, you can substitute with dark brown sugar mixed with a small amount of molasses.

Tips & Tricks

• To achieve a crispy exterior, make sure the oil is hot enough before frying the donuts.
• If the dough is too sticky, lightly dust your hands with flour while shaping the donuts.
• For an extra burst of flavor, you can add a pinch of ground cinnamon or cardamom to the dough mixture.
• Serve the Kuih Keria warm for the best taste and texture.
• Leftover donuts can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Kuih Keria as a delightful snack or dessert. They are best enjoyed warm, allowing the glaze to slightly melt and enhance the flavors. Pair them with a cup of hot tea or coffee for a perfect Malaysian treat.

Presentation advice

Arrange the Kuih Keria on a serving platter, drizzle any remaining glaze over the donuts, and sprinkle some additional sesame seeds for an attractive presentation. Serve them individually or stack them in a pyramid shape for an eye-catching display.