Ingredients

  • 4 local sweet potato (peeled)

  • ½ cup all-purpose flour

  • 100 g tapioca flour

  • 100 g caster sugar (substitute for white sugar)

  • 4 tsp water

  • ½ tsp salt

  • vegetable oil

  • All-purpose flour for dusting

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Recipe Courtesy of
Asian Food Network

Kueh Keria

Craving for something sweet, but you donut know what to make? Dough not worry, this sweet, fried Malaysian Snack is the perfect treat for you!
  • Medium
  • 10 min
  • 35 min
  • 15 min
  • 3 steps
  • 8 Ingredients
  • Medium
  • 3 steps
  • 8 Ingredients
  • 10 min
  • 35 min
  • 15 min

At first glance, Kueh Keria might look like an ordinary donut. It is round with a hole in the centre. On the contrary, Kueh Keria is very different from regular donuts you find at the donut shop.

Unlike regular donuts, Kueh Keria is made from sweet potatoes that are steamed and mashed. The dough is also not leavened and has a denser texture than regular donuts. Kueh Keria gets its sweet taste predominantly from sweet potatoes.

Want to learn how to make Kueh Keria? This dish is suitable for home cooks who are familiar with basic kitchen ingredients and utensils. You should also have confidence in cooking with high heat and deep-frying.

If you are up for a challenge, this dish is sure to put your culinary abilities to the test!

Frequently Asked Questions about Kueh Keria

Where is Kueh Keria from?

Historical records illustrate how Kueh Keria dates back to the Malacca Sultanate in the 15th Century, but it has since made its way to numerous cultures and civilisations in Southeast Asia and beyond.

Is Kueh Keria halal?

Yes, the dish is halal. But make sure you get your ingredients from halal suppliers.

Is Kueh Keria vegetarian?

Yes, this dish is completely meat-free.

What type of potatoes should I use for Kueh Keria?

Traditionally, Kueh Keria is made with sweet potatoes with orange flesh. However, you could also replace these potatoes with purple Japanese ones. Just bear in mind that the dish would have a purplish colour if you decide to use the latter.

Is this dish healthy?

Kueh Keria might seem like a healthy alternative to traditional donuts as sweet potato is a complex carbohydrate, but it still contains simple carbohydrates from the all-purpose flour and caster sugar.

If you want to make this dish healthy, you could lay off the sugar.

Can I fry the dough in an air-fryer?

Definitely! If you want a low-oil Kueh Keria, you could swap the oil and saucepan for an air-fryer.

Just bear in mind that the consistency and texture of the Kueh Keria might be different.

Tips to Cook the Tastiest Kueh Keria

  1. Avoid crowding your wok with dough: the best way to get consistent taste and doneness is to cook each donut individually. In doing so, you prevent the temperature of the oil from changing and your donuts from getting soggy and oily.

  2. Coat your work station with all-purpose flour: the dough could stick to surfaces and your hands. Dust your hands and the work station with all-purpose flour to stop this. 

  3. Replace sugar glaze with gula melaka syrup: for a stronger and more aromatic taste, feel free to swap the sugar glaze with gula melaka for the perfect balance of sweet and savoury.

  4. Ensure the oil is at 190°C (375°F): this is the ideal temperature for cooking donuts, you would not want it to be any lower than that!

Instructions

  1. Slice, steam, mash and season sweet potatoes

    • Slice sweet potatoes into even cubes and steam for 20 minutes or until soft.
    • Mash well using a potato masher or a fork.
    • Season mashed sweet potatoes with ½ tsp salt and mix well.


  2. Make dough

    • In a large bowl, mix all-purpose flour and tapioca flour together. Add in mashed sweet potatoes and mix thoroughly until it becomes a dough-like consistency.
    • On your working surface, dust some all-purpose flour. Knead the dough until well combined. The dough should not be sticking to your working surface.


  3. Shape donut

    • With floured hands, divide the dough into 8 even balls. Flatten the ball and use your finger to poke a hole in the middle. The donut hole should be about thumb size.

    | You can use Japanese sweet potato to give you a purple donut

    Shape donut


  4. Deep-fry donuts

    • In a deep pan or pot on high heat, heat up enough vegetable oil to deep-fry the donuts. Deep-fry the doughnuts for 5 minutes or until golden brown. Drain excess oil from the donut on a paper towel-lined plate.

    | Do not overcrowd the donuts when deep-frying, as it will drastically lower the temperature of the oil and cause the donuts to become oily and soggy.

    Deep-fry donuts


  5. Make sugar glaze

    • In a pot on low heat, add 4 tbsp water and 100 g of caster sugar.
    • Stir until sugar dissolves.


Glaze and Serve

Dip the doughnuts in the glaze, ensuring all sides are covered. You can also drizzle the glaze over the donuts.

Glaze and Serve

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Ingredients
  • 4 local sweet potato (peeled)

  • ½ cup all-purpose flour

  • 100 g tapioca flour

  • 100 g caster sugar (substitute for white sugar)

  • 4 tsp water

  • ½ tsp salt

  • vegetable oil

  • All-purpose flour for dusting

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