KUEH KERIA
4 (agak agak) sweet potatoes
130 g glutinous rice flour, more if necessary
pinch of salt
Coating1 rice bowl sugar
50mm water
3 pandan leaves
skin and boil sweet potatoes till soft. Then mash and mix with sifted flour. Add the flour in small batches. Adjust if necessary until you get a soft but pliable dough. Add salt and shape into rings the size of doughnuts. Set one side.
Boil sugar in water and add pandan leaves.
In a kuali, heat up oil for deep frying. Deep fry the kueh until nice and brown. When all the kueh has been fried, remove the oil, but don't clean the kuali. Add in the sugar syrup and stir until it it thick.
Switch off the heat and put in all the kueh and coat all them of them with the syrup. Shake the kuali around until the sugar coating looks powdery.
4 (agak agak) sweet potatoes
130 g glutinous rice flour, more if necessary
pinch of salt
Coating1 rice bowl sugar
50mm water
3 pandan leaves
skin and boil sweet potatoes till soft. Then mash and mix with sifted flour. Add the flour in small batches. Adjust if necessary until you get a soft but pliable dough. Add salt and shape into rings the size of doughnuts. Set one side.
Boil sugar in water and add pandan leaves.
In a kuali, heat up oil for deep frying. Deep fry the kueh until nice and brown. When all the kueh has been fried, remove the oil, but don't clean the kuali. Add in the sugar syrup and stir until it it thick.
Switch off the heat and put in all the kueh and coat all them of them with the syrup. Shake the kuali around until the sugar coating looks powdery.
1 comments:
yummm!!! looks soo delicious!
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