Delectable Malaysian doughnuts with a smooth fudge like texture with a crunchy crispy sugar coating.
2 medium yellow flesh sweet potatoes boiled and mashed
6 tablespoons plain flour
1 teaspoon baking powder
2 tablespoons sugar
Pinch of salt
1-2 tablespoons water (optional)
Sunflower oil for deep frying
50 ml water
1. In a large bowl add the flour, baking powder, salt and sugar and mix well.
2.Add the mashed sweet potato and combine to make a smooth dough. Add 1-2 tablespoons water if mixture is too dry.
3.Knead the dough and divide it into 12 lime size balls.
4. Roll each ball into a round circle and then flatten it to form a disc shape. Push your index finger or round object into the centre to form a hole and to give it a doughnut shape.
5.Heat the oil in a an and when it is medium hot deep fry the doughnuts in small batches until golden brown. Drain on kitchen paper.
6. Add the sugar and water to a saucepan and bring to boil. Simmer the syrup until it reaches 1 string consistency. Tun off heat.
7. Dip each fried doughnut into the syrup till it is coated on both sides and repeat for remaining doughnuts. Leave the doughnuts to cool this will cause the sugar coating to slightly crystallize.
Serve with tea.
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