Malaysian Kuih Keria: Sweet Potato Doughnuts with Gula Melaka Glaze

Steam the sweet potato chunks until very tender, about 15-20 minutes. You should be able to easily pierce them with a fork.

Mash the steamed sweet potatoes thoroughly in a large bowl until smooth. Add the all-purpose flour and salt, then mix until a soft, pliable dough forms. Do not overmix.

Divide the dough into 8 equal portions. Roll each portion into a ball, then gently flatten it and poke a hole in the center with your finger to form a doughnut shape.

Heat the vegetable oil in a deep pot or wok over medium heat until it reaches 325°F (160°C). Carefully fry the sweet potato doughnuts in batches for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot.

Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

In a small saucepan, combine the chopped palm sugar and water. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly into a syrupy glaze, about 3-5 minutes.

Remove the glaze from the heat. Add the fried doughnuts to the saucepan and toss gently to coat them evenly with the palm sugar glaze. Serve warm or at room temperature.