Kuih Keria Gula Melaka

by Lisa K. on Fri, March 09, 2018

These delightful local mini doughnuts are made out of sweet potato and frosted with gula melaka. Make ‘em yourself and you can eat it hot! Use the orange sweet potato instead of the white kind and you will get a moister and softer texture.

Savoury, sweet & sinful!

Serves 6 - 8 people

When bubbles from the boiling syrup is getting smaller and glossier, that is the time to put in the fried kuih

Rest dough for 20 minutes in the fridge for a softer kuih.

Foodster's Verdict

Kuih Keria Gula Melaka


  • Preparation
  • Total
    500g sweet potato
    ¾ cups flour
    1 tsp. baking powder
    Oil for frying

    Gula Melaka Syrup
    150g gula melaka
    1 tbsp. sugar
    ¼ tsp. salt
    ¼ cup water

1. Peel and cut sweet potato into rough chunks. Boil until fork tender and mash it until fine.

2. Add in flour and baking powder to the sweet potato and mix well to form a dough.

3. Divide into equal sized balls and poke through each ball to form a doughnut shape kuih.

4. Deep fry the kuih until it is golden brown. Flip it on both sides for an even colouring. Drain on paper towels.

5. To make the syrup, measure out all of the ingredients and cook it in a wide pan or a wok.

6. Once all the sugars dissolves, let it bubble rapidly for a few minutes. When it starts to thicken, put in all the fried kuih and mix it over and over again until the sugar starts to frost and stick to the kuih.

Don't they just look so darn good!