Kuih Keria | Purple Sweet Potato Donuts

As far as I can remember, I had made these lovely donuts before way back in 2015. You can check out the recipe here. Honestly speaking, I really miss eating these donuts; I used to eat these growing up as my grandmother never fail to make loads of these for high tea sessions. A few days ago, I saw one of my Insta-fam posted her excellent version of Kuih Keria and she used purple sweet potatoes instead of the traditional orange ones. Here's her post:

Isn't it lovely? After seeing her post, it intrigues me to make my own. Of cos, mine aren't as elegant as hers. If you can't find any purple sweet potatoes, you can use the regular orange ones instead. The results will be the same. The tricky part is the final sugar coating stage. You have to move quickly as the sugar will harden pretty fast, so make sure everything is in place beforehand. Next, is the shaping process. I had also tried shaping these donuts with 2 different methods: 1. rolling the dough into a long log then seal the ends to form a donut shape, 2. forming the dough into a smooth tight ball and poking a hole in the middle with a thumb. Both work fine actually. But, I personally prefer rolling the dough into a long log method, kinda reminds me of making bagels.

Kuih Keria is actually both a Brunei and a Malaysian dish. Today's Kuih Keria has evolved into a donut shape. Kuih Keria in the 1960s used to be a figure of 8 with 2 holes, kinda odd but intriguing shape, isn't it? Perhaps, I should gave that idea a try in the future. Every bite is nostalgic, a walk down memory lane. I am not a donut person tho, but these beat any regular donuts out there. I mean, these do not need any fancy colorful sugar coating, these are just simple deep fried sweet potatoes with simple sugar coating. Why don't we get started with the recipe?


(Make 16 donuts)

  • Donut:

  • Purple or Orange Sweet Potato Peeled Coarsely Diced, 500g

  • Bleached All Purpose Flour, 2/3 Cup

  • Rice Flour, 1/4 Cup

  • Sea Salt, 1/4 TSP

  • Canola / Peanut / Vegetable Oil, For Frying

  • Glaze:

  • Granulated Sugar, 1/3 Cup

  • Water, 2 TBSP

  • Pure Vanilla Paste, 1/2 TSP


  • Dutch Oven

  • Sauce Pot

  • Potato Masher / Ricer

  • Wire Cooling Rack / Plate Lined With Kitchen Paper


  1. Prepare the donuts.

  2. Before cooking the potatoes, you can soak them in a large bowl of salted water to prevent oxidation while you are dicing them.

  3. In a large sauce pot over medium-high, bring water to a boil.

  4. Gently add in all the potatoes.

  5. Cook until the potatoes are almost falling apart.

  6. Drain and transfer the cooked potatoes into a large bowl.

  7. Mash the potatoes until it becomes marshy and smooth with a potato masher or pass the potatoes thru' a ricer.

  8. Add in the all purpose flour, rice flour and salt.

  9. Mix thoroughly to combine well using a spatula.

  10. Once it comes together as a dough, floured your hands and continue kneading the dough inside the bowl until all the nooks and crannies of flour is kneaded into the dough, about 5 mins.

  11. The dough should be slightly tacky and smooth.

  12. If the dough is too dry, add in water, 1 TSP at a time. If the dough is too sticky, add in flour, 1 TSP at a time.

  13. Divide the dough into 16 equal pieces with a weighing scale.

  14. Log method:

  15. Roll a dough ball into a log shape with your hand.

  16. Continue rolling, starting from the middle to the sides with 2 hands.

  17. Once it forms a long log, bring the ends together and seal it tightly to form a donut shape.

  18. Repeat the steps for the remaining dough balls.

  19. Ball method:

  20. Roll a dough ball into a ball.

  21. Using your thumb, poke a hole in the middle and gently form it into a donut shape.

  22. Repeat the steps for the remaining dough balls.

  23. Add oil into dutch oven, about 2 inches in depth, over medium-high heat.

  24. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil.

  25. If bubbles start to form, the temperature is ready for frying.*

  26. Gently and carefully drop the donut into the oil.

  27. Deep fry till very light golden brown on both sides.

  28. Remove from heat and drain off excess oil on a wire cooling rack.

  29. Prepare the glaze.

  30. In a sauce pot over medium-low heat, add sugar and water.

  31. Swirl to melt the sugar.

  32. Once the edges start to turn amber in color, immediately remove from heat.

  33. Immediately add in vanilla. Swirl to combine well.

  34. As quickly as you can, gently drop the donuts into the sugar mixture and coat evenly.

  35. Remove the donuts and set aside to cool completely.

  36. The sugar glaze will harden once it is cooled.

  37. Repeat the process for the remaining donuts.

  38. *The sugar mixture will harden pretty fast. If it is harden, reheat over medium-low heat to liquefy. But do not allow it to caramelize.*

  39. Serve immediately.

My post from 2015...

#singapore #donut #kueh #kuih #sweetpotatoes #indulgence #kuihkeria

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