← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 500 g orange or yellow sweet potato
• 120 g plain flour, plus extra for dusting
• 2 tbsp Tapioca starch
• ¼ tsp Salt
• 1 l oil, for deep-frying
• 150 g Sugar
• 3 tbsp Water

Method

1. Steam the whole sweet potatoes for 20–25 min until a knife slides in easily. Peel and mash until completely smooth while still warm.
2. Mix in the flour, tapioca starch and salt and knead into a soft dough that no longer sticks to your hands; add a little more flour only if needed.
3. Divide into 16 balls, flatten each into a 6 cm disc and poke a hole in the middle with a floured finger, stretching it into a ring.
4. Heat the oil to 170°C (340°F) and fry the rings in batches for 3–4 min, turning, until golden brown. Drain on a rack.
5. For the coating, boil the sugar and water in a wide pan over medium heat for 2–3 min until thick and bubbling. Add the doughnuts and toss off the heat for 1–2 min until the syrup turns cloudy and sets into a crisp white crust.

Tips

• Sweet potatoes vary in moisture, so add the flour gradually; too much makes the doughnuts heavy rather than chewy.
• Keep tossing as the syrup crystallises; if it seizes into lumps, add 1 tbsp water and warm it again. Contains wheat.

Sources

Written in our own words after cross-checking these recipes:

Nomadette What To Cook Today