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
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| Mix flours with mashed sweet potato knead to a firm dough |
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| Roll into a log divide into 12 portions |
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| shape into round doughnuts |
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| here we go! |
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| ready to be coated with glazed sugar |
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| water and sugar dissolving and thickening in a short moment |
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| 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.
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