For the health-conscious! And please don’t compare it to the deep-fried ones. The baked version gives you the guilt-free indulgence.
For the kuih keria:
- 500 gm orange sweet potatoes (peeled & boiled until tender then thoroughly drained)
- Salt to taste
- 1 cup all-purpose flour
- 2 tsp double acting baking powder
For the sugar coating:
- 2/3 cup white granulated sugar
- 1/4 cup water
- Preheat oven at 210 C. Line a baking tray with non stick baking paper or parchment.
- Combine hot potatoes and salt in a large mixing bowl. Mash as finely as you can using your hand.
- Add the flour and baking powder and mix everything to a soft dough.
- Divide into 12 portions and form each into a ball.
- Flatten balls slightly and make a hole in the middle of each. Set aside.
- Place doughnuts onto lined tray and bake for 20 minutes or until light gold and puffed.
- Set aside on a cooling rack until cold.
- To make sugar coating, combine the sugar and water in a heavy based pot and heat over moderate heat until sugar dissolves. Do not stir.
- Heat until syrup boils vigorously and thickens. When syrup is opaque and foamy, dip in both sides of each doughnut then gently shake off excess syrup.
- Cool doughnuts on a rack with a tray beneath to catch any sticky drips. When syrup cools and sets to a crisp and crackly glaze, serve doughnuts.