Another reason for visiting Malasia is food. Here is a street daughnut maker. Yammy... I got a recipe and highly recommend (if you are not oversized person). Enjoy! Kuih Keria
350g (11 1/2 oz) yellow or orange-fleshed sweet potatoes 75g (1/2 cup) plain flour 1/2 teaspoon baking powder Oil for frying Caster sugar for rolling
Method
1. Scrub sweet potatoes clean under running water. Place in a pan and cover with a generous amount of water. Boil until tender - test by inserting a skewer into the thickest part of the potato: it should go in without much resistance. Remove sweet potatoes from water and leave to cool.
2. When cool enough to handle, peel the skins. Mash sweet potatoes until free from lumps. Pick out any tough fibres and discard.
3. Sift flour and baking powder together and add to mashed sweet potatoes, kneading lightly until smooth.
4. Break off small pieces of dough about the size of a lime (about 30g or 1 oz each) and roll into smooth balls, flouring your hands lightly to prevent the dough from sticking. Flatten the balls slightly and make a hole through the centre of each one with the floured handle of a wooden spoon. With your fingers, lightly pat the edges around the hole for a nice, smooth 'doughnut' finish. Repeat until dough is used up. Lay the doughnuts on a lightly-floured tray or cloth as you shape them.
5. Heat oil in a pan or wok over medium heat. The oil should be about 2 cm (1 in) deep. Keeping the heat on low, fry the doughnuts until golden brown on both sides, about 6 to 7 minutes. Drain on absorbent paper.
6. Traditionally, these doughnuts are rolled in cooked melted sugar until the sugar crystalizes around them. An easier, healthier way would be to simply roll them in caster sugar. Serve soon after making.
Note: It is imperative that the temperature of the oil is kept low (the doughnuts should sizzle slightly upon contact with the oil). Frying doughnuts at too high a temperature will result in an unattractive, blistered appearance.
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