This is one of the traditional deserts found in Malaysia. It is easy to make, no baking needed and completely vegan, which means no eggs required in making the desert. One can have it at any time of the day as a snack or as a light treat at tea time. Although this recipe needs very little ingredients, it can be challenging for a new cook due to the deep-frying and the coating of the desert with sugar glazing. There is always a first time for everything. However, when making it right, it is absolutely delicious!
Serves: 21 pcs / Preparation Time: 1 hour / Cooking Time: 30 mins
Ingredients for Dough:
800 grams sweet potatoes
1 cup wheat flour
1 tablespoon rice flour
1/2 teaspoon bicarbonate of soda
Ingredient for Sugar Glazing:
6 tablespoon sugar
4 tablespoon water
A pinch of wheat flour – optional
- For the sweet potatoes, you can either use the local white/orange/yellow color sweet potatoes. But for this recipe, I used Japanese sweet potatoes which is purple in color as it has less fibrous than the local sweet potatoes.
- Wash and scrub your potatoes, then remove the outer skin. Cut into smaller pieces if it is too big for your pot.
- Put the potatoes in a pot of water, just enough to boil the potatoes until tender. Another option is to steam the potatoes.
- Once the potatoes are cooked, remove it from the pot and leave it to completely cool.
- You can start to mash the potatoes with a fork or spatula.
- Put in all the ingredients, wheat flour, rice flour and bicarbonate of soda. Mix it together until you get a soft but firm ball of dough. You can also add less flour if you prefer a less chewy texture of the doughnut.
- Shape the dough into a ring or you can also roll it out on a board to about 1/2 inch thick and cut using a doughnut cutter (I didn’t do this).
- Heat a pan/wok and add in about 1 to 2 inch of any vegetable oil and heat the oil till it is hot, not too hot or it will burn the doughnut.
- Drop the doughnut rings in the wok gently. Fry until golden. This may take 2-3 minutes each side. As soon as one side of the doughnut is cook, it will float. Once you see it is floating, turn it to the other side and cook for another 2-3 minutes.
- After that, lift out and drain on kitchen paper. Let it cool.
- For sugar glazing, mix the sugar and water into the wok. Heat over medium heat and stir until the sugar melts and form small bubbles around it and getting thicker.
- Put in the doughnuts in and keep stirring until the sugar turn into thick sugar paste.
- Sprinkle a pinch of wheat flour, and stir. This is a secret to ensure that the sugar glaze would not melt even after the doughnut is cooled.
- Keep stirring until it shows signs of becoming crystallized completely and turn into white in color.
- Lift off the doughnut and serve.