Monday, 23 March 2015

甜番薯圈 ~ Kuih Keria

食谱取自 : Baking Journal


500g 黄色甜薯 (去皮蒸熟,趁热压成泥)
100g 面粉 ( 过筛 )

4汤匙 白糖
25ml 清水

1. 甜薯泥加入面粉,用手搓均匀成软团。如需要可加少许水。

2. 分成每份40g小团,搓圆压扁,中间用手指穿个洞。

3. 将(2)投入滚油,炸至金黄色捞起,沥干油。

4. 在干净的锅里加入糖及水,以中火炒至水份差不多干成浓糖浆(但不可变黄),倒入番薯圈,熄火不断炒至每个圈圈都沾上糖浆。即可。

Recipe source :  Baking Journal

Kuih Keria

Ingredients :
500g yellow sweet potatoes ( boiled till soft, peeled mashed )
100g plain flour ( shifted )
a little water if necessary
oil for deep-frying

Syrup / Coating  :
4 tbsp sugar
2 tbsp water

1. Mix and knead mashed sweet potatoes and flour to get a firm dough, adding a little water if necessary.

2. Divide the dough into 40g each . Roll into ball , flatten it and make a hole in the centre .

3. Heat up oil, deep-fry sweet potato rings till golden brown. Dish and drain.

4. In a clean wok, cook sugar and water till syrupy and thick. Add fried sweet potato rings , turn off heat  and keep storing till all potato rings are well coated with syrup and eventually crystalized. (Do not use high heat) . Dish and arrange on serving plate.

I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Momand co-hosted by Joceline of Butter , Flour & Me