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
All-purpose flour for dusting
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!
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.
Yes, the dish is halal. But make sure you get your ingredients from halal suppliers.
Yes, this dish is completely meat-free.
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.
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.
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.
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.
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.
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.
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!
| You can use Japanese sweet potato to give you a purple donut
| 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.
Dip the doughnuts in the glaze, ensuring all sides are covered. You can also drizzle the glaze over the donuts.