Malaysians have much to be happy about as August is buzzing with holidays, celebrations and balik kampung/hometown travels. The daily pasar ramadhan (ramadhan markets) around town here in the Klang Valley and Selangor have already set the celebration mood in motion by offering a wide galore of local Malay food and kuih-muih (sweet delights). People here are just looking forward to the Hari Raya/Eid celebration next weekend. Even though Malaysians have already begun to anticipate the bad traffic congestion on highways and at many local holiday hotpots expected to start next week, it still wouldn't thwart many Malaysians from planning their trips. Because like any other festivals in Malaysia, it is a time to gather and be with the family. And barely 2 weeks after the Raya holidays, we will have another one on 31st August as our nation celebrates her 55th year of independence. This is what I love about Malaysia and about being a Malaysian! As shallow as I may sound, I love the many holidays and celebrations and festivities by the different races that make up Malaysia's multicultural pot. The thing is, here in Malaysia, everyone celebrates! Even though Hari Raya is a festivity for the Malays and Muslims, many others join in and look forward to gather at a friend's open house and tuck into delicious Raya food. I think this country is one shining example of how festivals and food unite people.
For any Malaysian, this sweet delight
needs no introduction. Kuih keria is I guess, the Malaysian version of a donut
which is made with sweet potato. It is a
popular kuih from the Malay heritage and a wide favorite amongst
many, including me definitely! The mashed sweet potato is mixed with some
tapioca flour and plain flour to give kuih keria a nice soft texture inside the fried ring, and the sugar frost coating renders a
delightful sweet crunch.
500 g sweet potato, peeled, cubed and steamed till cooked
30 g tapioca flour
50 g plain flour
Enough oil for frying
For the sugar frost coating, 200 g granulated sugar and 70 ml water.
Method:
Mash the cooked sweet potatos until fine. It's easier to mash while still very hot. Leave for it to cool slightly.
Add in the flours, and knead well to form a soft dough.
Divide dough into pieces, shape each into a flattened round and make a hole in the center.
Deep fry the rings in hot oil over medium heat until golden brown.
Drain and set aside.
Boil the sugar and water in a wok for about 5 minutes or until the syrup bubbles and thickens slightly.
Turn off the heat, and drop in all the sweet potato rings into the wok. Use a flat spatula to quickly toss and turn the rings until they are well coated with the syrup.
Like magic unfolding before your eyes, the syrup will quickly frost up. Pick each ring and shake off excess sugar to serve.
Last but not least, Selamat Hari Raya to all my Muslim friends and readers!
