Malaysian Sweet Potato Doughnuts
From choclytcandy 12 years agoIngredients
- 1 1/2 cups of steamed, completely cooled and mashed sweet potatoes ( I used slightly more than 1 1/2) shopping list
- About 3/4 cup of plain flour or less shopping list
- 1/2 tsp salt shopping list
- sugar Scabs.......You might want to halve this recipe. shopping list
- 1 cup sugar shopping list
- 2 T water shopping list
How to make it
- Mix all above ingredients together. Press together until you get a soft but firm ball of dough. There is no need for any liquid. (I used the red/purple skinned Japanese sweet potato for this. It is less fibrous than the local yellow variety so you don't need to press it through a sieve). You could add less flour if you prefer a less chewy doughnut. If the mixture is sticky flour your hands while shaping if you don't want too chewy a doughnut.
- Shape into rings or roll out on a board to about 1/2 inch thick and cut using a doughnut cutter. (This is what I did).
- Heat a pan. Add about 1 inch of any vegetable oil and heat the oil till hot. Drop the doughnut dough rings in gently and fry until golden on one side. Turn over and fry till other side is golden as well. Lift out and drain on kitchen paper.
- Sugar Scabs:
- pour one cup of sugar into a heavy based pan. Add the water. Heat over medium heat and stir until the sugar melts. Keep stirring until the sugar thickens, gets gloppy and shows signs of becoming crystallized. Drop in the doughnuts and mix into the thick sugar paste. Cook a little while more until the sugar crystallizes completely and solidifies and turns completely white. Lift off the doughnuts and and knock off excess sugar scabs. Serve.
- Note :
- If the sugar crystallizes before it adheres to the doughnuts simply add a few drops of water and stir again.
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