Saturday, July 3, 2010

Pandan Kuih Keria (Sweet Potatoes Donut wt Screwpine Leaves Flavor)

Sweet potatoes are a featured food in many Asian and Latin American cultures. Sweet potato is a versatile natural root family foods that may range from almost white through cream, yellow, orange, and pink to a very deep purple, although white and yellow-orange flesh are most common.Sweet potato contain unique root storage proteins that have been observed to have significant antioxidant capacities. like sweet potato that the intensity are firm, dry, and mealy not soft and moist but sometimes I can't help if bought the soft and moist type. I prefer purple fleshed rather than orange fleshed sweet potatoes but purple fleshed sweet potatoes is not easily can be find in any local market.Recently I bought 2 huge roots of sweet potatoes from a local market.The skin is almost purple in color,that mean the flesh is almost white color,right? Usually almost white flesh sweet potatoes taste sweeter,firm and mealy but the one I bought was opposite!! What a disappointment!! If the flesh is firm and mealy,I just steam and eat as it's!! Well,since it's soft and moist I rather make something out of it..Maybe kuih keria(fried sweet potato donut)? Great idea ,right? How about adding some pandan(screw pine leaves)paste flavor for this kuih keria? Something different and not boring from the traditional kuih keria,I guess.

500 gm white fleshed sweet potatoes,peeled and steam or boiled

1 cup self raising flour,plus extra for dusting(sifted)
1 tbsp pandan paste(screw pine leaves)
1/2 tsp salt
1 cup canola oil for frying

1/2 cup sugar
4 tbsp water

1:Steam or boil peeled sweet potato until soft.Remove to a large bowl and mashed it while still warm.
2:Combine flour,salt and pandan paste with mashed sweet potatoes,mix well with hand .
3:Heat fryer or deep aluminum pan with oil at medium heat.Sprinkle some flour on kitchen counter,before place the dough.If the dough is too wet add in 1-2 tbsp flour..Roll dough to 2 inch thick.(since I used self raising flour I roll dough about 1 inch thick).Use donut or cookies cutter to cut out the shape.
4:Place donut in the hot oil and fry until lightly golden brown on both side.Remove to paper towel to absorb oil and set aside to cool down. ( Do not overlap donut when frying)
5:Use a small pot at low heat to crystallize sugar coating (B) .Cook sugar for about 4-5 minutes until color change to milky.Coat fried donut with crystallize sugar while the sugar still warm..
6:Serve sweet potatoes donut with tea or coffee as snack or dessert

fried kuih keria in aluminum pot
pandan kuih keria(sweet potato donut)


Jo said...

Ooh this looks good. I love kuih keria but don't think I've ever eaten a padan flavoured one. It sure does look good.

Sonia ~ Nasi Lemak Lover said...

wor, so coincidence, i just posted kueh keria too, but mine is normal type, next time I must try pandan flavour. Thanks for sharing.

ICook4Fun said...

I too just made this a last week but it didn't turn out as well. The sweet potatoes I bought from the supermarket are way to soft and I kept adding flour to it to the kuih keria came out hard and chewy! What a good idea in adding pandan flavor to it.

ann low said...

Yes I just saw the sweet potato post at Sonia's site. And now I have to bookmark both recipes :)

pigpigscorner said...

This must taste awesome! Lovely flavours!

lily's wai sek hong said...

What lovely doughnuts.

kirbie said...

These look delicious! I love pandan flavored things and I love the bright green. Never thought of donuts with pandan before.

My Asian Kitchen said...

Thank you:)

we have telephany connection!! haha!! Thank you:)

Thank you:)oh!! I think we all have telephany connection too..I also add extra flour coz the sweet potato is too moist.

Thank you:) hope you like it!

pigpigcorner and Aunty Lily:
Thank you:)

Thank you for dropping by and hope to see you again:)

Unknown said...

those look amazing! i just found this on serious eats photograzing. i looooove donuts and sweet potatoes!

Unknown said...

hi ... i'm not familiar with pandan but noticed a lot of desserts seem to use it. what does it taste like?

Post a Comment

Popular Posts

About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.