Kuih Keria ( sweet potato)

Wait, this is not the doughnut that you normally eat.  The texture inside is moist as it is full of sweet potato, outside is sweet and crispy. Quick and easy to make, tasted not bad at all.

Recipe from allrecipes

Ingredients for the dough

600g sweet potato (any kind)

60g plain flour

60g tapioca flour

For glazing

120g castor sugar ( I used 100g granulated sugar)

3 tablespoons (45ml) water

Oil for deep frying

Mix flours with mashed sweet potato
knead to a firm dough

Roll into a log
divide into 12 portions

shape into round doughnuts

here we go!

ready to be coated with glazed sugar

water and sugar dissolving and thickening in a short moment

glazed.

Method (with alterations)
Peel off the skin of the sweet potato.  Cut them into chunk size.  Steam for 10 to 15 minutes until texture has become tender.  Let cool.
Add in both flours, together with the mashed potato, knead into a dough form.
Roll into a log, divide into 12 portions. Shape each into a round doughnut and make an indentation in the center.
Heat up the oil and deep dry the kuih. Drain on paper towel and set aside.
Dissolve sugar with 3 tablespoons of water.  When it has thickened into syrup ,  you then add the kuih to glaze them competely.
Remove and let cool.