Kuih Keria
Chef Joe (Nasi Kandar)
I’ve chosen this recipe because it really brings out the flavour of kūmara combined with its sweetness. I remember during Hari Raya (Eid Mubarak), all the Malay aunties would make this with sweet potato (a different kind of potato) but here in Aotearoa we substitute it with kūmara and it's so delicious… a must try
Makes 8-12 doughnuts
Cook time: 30 min
800g orange kūmara
250g plain flour
1 tsp salt
1 tbsp glutinous rice flour
Vegetable or canola oil for deep frying
Sugar coating
150g white sugar
3 tbsp water
To prepare the sweet potato dough
Peel and dice the kūmara, and then steam. Alternatively you can slice the kūmara in half and bake it in the oven until soft. Do not boil the kūmara, as the water content will be too high.
Mash it all up and add salt and flours.
Mix it into a soft dough. You can add more plain flour to bind it together if it’s too sticky.
Divide into 50g pieces.
Dust your palms with a little flour and roll each piece into a ball.
Heat oil to 180°C and fry doughnuts until they are golden and float to the top.
Sugar coating
Place water and sugar in a saucepan and melt into a syrup.
Dip the cooled fried doughnuts into the sugar syrup once or twice and leave to dry on a tray. Once the sugar has formed a crystallised layer on the doughnuts, they’re ready.
Serve with vanilla ice cream and a drizzle of gula melaka syrup. Usually this is served with a hot cup of teh tarik (Malaysian pulled tea).
Chef Joe is a Malaysian chef whose restaurant, Nasi Kandar in Panmure, serves authentic curries from the northern part of Malaysia, Pulau Pinang.