Keeping those little kiddos not hungry is a real deal. While they will pretty much eat whatever we bring to the table (except broccolis — ohh you kids will kill for this when you’re old, trust me) we all know how hard it is to make them eat. Especially healthy food. That’s why I’ve come to great lengths to make them eat. I noticed how my baby sister would throw tantrums over doughnuts. I knew right there that I have to make her something sweet but healthy and looks like a doughnut. That’s how this Glazed Sweet Potato Doughnuts came to life and became the most snack in our household.
Full disclosure, I did not in any way invent this snack. A year ago, I was traveling in Malaysia and came across this delicious snack in one of the stalls in their night markets. When I was thinking of what to serve as a snack for my baby sis. I remembered their Glazed Sweet Potato Doughnuts (They call it Cucur Keria) and I decided to remake them. Lo and behold, it did not take me a few tries to be able to do so. I know that it was made of sweet potatoes and they have sugar, so I think I know what exactly I need to do. Now, let me share with you how to create my baby sister’s most requested snack.
QUICK AND EASY GLAZED SWEET POTATO DOUGHNUTS
For the Dough:
- 600 grams mix of orange and purple sweet potatoes
- 5 tablespoons of wheat flour (or slightly more so the dough doesn’t stick to your hands)
- Water (just enough for you to be able to shape the dough)
- 1 teaspoon of salt
For the glaze:
- 1 tablespoon of sugar
- 6 tablespoon of water
- 1pc of pandan leaf
For the Dough:
- Step 1: Wash the sweet potatoes and steam them for 20 minutes or until tender.
- Step 2: Peel off the skin and cut them into small cubes.
- Step 3: Mash them finely then knead with flour and salt.
- Step 4: Make them into small patties (about 60 grams each) then shape them into doughnuts. Add water if your dough is too dry to be shaped.
- Step 5: Deep fry until golden and then drain them on paper towels.
For the Glaze:
- Step 1: Wash the pandan leaf. Shred the leaf into 4 pcs and tie it to a knot.
- Step 2: Boil the water, salt, and pandan leaves until the syrup is thick and forms big bubbles.
- Step 3: Turn off the fire.
- Step 4: Throw in all the doughnuts and keep tossing it in the syrup until the sugar forms crystals.
- Step 5: Let it cool down, then serve.
Easy right? You can even make batches of these and store them in your fridge. Typically, they would last for a week. (well can be longer, but it is so good it runs out fast. lol!) Please. Please. Share photos with us if you’re recreating these. I would love to see how you did! 😉
This recipe is best paired with Fresh Strawberry Lemonade with Honey.
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Busy Moms Helper Team
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