Purple Yam Doughnuts (Kuih Keria)

レシピ

材料・調味料 (4 人分)

Purple yam: 1 lbs

Brown sugar: 4 tablespoons

Water: Enough to soften the dough

Flour: 3.5 oz

Water: 2 tablespoons

作り方

1: Cut purple yam to 2 inches chucks and steam for 10 mins.

2: Roll dough into sausage shape about 5cm in diameter. Connect the two end of the roll to shape the doughnuts (make 12 doughnuts).

3: Mix and knead mashed yam and flour to get a firm dough, adding a little water, if necessary

4: Heat up oil, deep fry yam rings till golden brown. Dish and drain. For healthier option, alternatively, preheat oven at 350F and bake doughnuts for about 20 mins.

5: In small sauce pan, cook sugar and water till syrupy and think. Add fried (or baked) yam rings and keep stirring till all potato rings are well coated with syrup and evenly crystallized (use low heat)

6: Dish and arrange on serving plate.

ポイント

This is one of the Malaysian traditional snacks. It's original name in Malay is "Kuih Keria". Traditionally, yellow sweet potatoes are used but since I saw the purple yam at the market last weekend, I decided to use them to try making this dessert. It turned out to be pretty good. Texture wise, these doughnuts are softer (yam-mish) and more filling then regular doughnuts. If you like your dessert sweeter, you can consider adding some sugar in the dough. You can also add toppings as you like too.

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